Grilled Sonoma Goat Cheese in Vine Leaves

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Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
-- rounds -- removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
-- olive oil -- and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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