Grilled Grape Leaves Goat Cheese and Almonds

grapes on a vine

Grilled Stuffed Grape Leaves Goat Cheese and Almonds 

10-12 grape leaves from a jar                                                                                   

½ teaspoon dried thyme                                                                  

½ teaspoon dried rosemary                                                             

1/3 cup toasted chopped almonds

6 ounces goat, cold

Freshly ground black pepper

2 tablespoons extra virgin olive oil

Aged balsamic for drizzling

Remove the grape leaves from the jar. Arrange them so they are not stacked on top of each other. Alternate position with leaves so that when you place them in the pan they are loose and they will cook evenly. Bring a medium saucepan of water to a boil.  Add the grape leaves; blanch for 30 seconds and drain. Throw the water away and add fresh water to the pan. Blanch the leaves a second time in boiling water. Drain again. Gently spread the leaves on a work surface over a kitchen towel, vein side up to cool. .  Pat dry and cut off stems.

Heat a stovetop grill on medium.

In a shallow dish, combine the thyme, rosemary, goat cheese, and pepper; combine. Take a tablespoon of mixture and roll into a small log.  Coat logs with chopped almonds and set in the center of each grape leaf.  Remember the rough side is where the stuffing goes; shiny side is on the outside for grilling.

Drizzle each leave with a thread of olive oil and then begin to wrap them into a log.  Lightly brush the outside of grape leaf packages with olive oil. Grill each one about two minutes per side. The leaves should be crispy on the outside and the cheese slightly melted on the inside. When ready, drizzle some balsamic vinegar on top and serve with a yogurt or tahini sauce.

Grape Leaf

I love the traditional Greek rice and meat stuffed grape leaves, they are usually served as a meze.  They are delicious yet a little more time consuming.  I wanted to see how they would taste if I grilled them.  Then I took another short cut and used cheese, almonds and so herbs without worrying about cooking the stuffing.  I have made them in several cooking classes and they have been well received.  Give it a try, fill them will other cheeses if you like.