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.
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| 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
- Turn the grill on to high flame.
- Mix the goat cheese, herbs, salt, and pepper, lemon juice and 3 tbsp olive oil in a bowl. Put aside.
- 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.
- 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.
- 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.
- Place the lemon half on the grill. When lemon starts to show grill marks remove.
- Brush slices of bread with olive oil, season with salt and pepper and grill both sides until lightly browned and toasted. Remove from grill.
- Drizzle plate with olive oil and place grape leaves in the center. Place lemon half and Kalamata olives on the plate. Serve with bread.
