16 July 2011

Recipe: Goat Cheese-Stuffed Grape Leaves

If you are craving Greek food, Kouzzina by Cat Cora is the place for you. Located at Disney's Boardwalk Inn Iron Chef America's Cat Cora created a delicious menu.

One of the incredible starters is Goat Cheese-stuffed Grape Leaves. These are some of the best grape leaves I've had. They are fresh and light so they don't leave you feeling full before your entree arrives.

Goat Cheese-stuffed Grape Leaves
8 large grape leaves
8 ounces goat cheese
1 tablespoon mixed, fresh herbs (thyme, basil rosemary, and/or parsley), chopped
1 tablespoon lemon juice
2 cups extra virgin olive oil
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
8 slices Greek or a rustic loaf bread
1/2 lemon, grilled
Cured black and herbed Kalamata olives
  1. Turn the grill on to high flame.
  2. Mix the goat cheese, herbs, salt, and pepper, lemon juice and 3 tbsp olive oil in a bowl. Put aside.
  3. Spread out the eight grape leaves in sets of two overlapping pairs. Scoop about 2 oz, a heaping tablespoon, of the goat cheese mixture placing it in the middle of a pair of grape leaves. 
  4. Starting with one end, fold each side until the goat cheese is covered, making a rounded packet. Repeat with the remaining leaves. Place stuffed leaves in a shallow dish and cover with extra virgin olive oil until ready to use.
  5. Using tongs, place the packets onto the grill. When marked on one side, about 1 minute, turn over, and mark on the other side. Grill until cheese is soft, about 1 minute. When soft remove from grill and place on platter.
  6. Place the lemon half on the grill. When lemon starts to show grill marks remove.
  7. Brush slices of bread with olive oil, season with salt and pepper and grill both sides until lightly browned and toasted. Remove from grill.
  8. Drizzle plate with olive oil and place grape leaves in the center. Place lemon half and Kalamata olives on the plate. Serve with bread.
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