Grilled Goat Cheese-Stuffed Grape Leaf Rolls
Rolls:
- 1 (8-ounce) log soft fresh goat cheese, at room temperature
- 1 tablespoon mixed chopped fresh mint and dill
- 3 teaspoons olive oil, plus additional for grilling
- 1 teaspoon finely grated
- lemon zest
- ¼ teaspoon fine sea salt or kosher salt
- 12 large grape leaves from jar, rinsed, patted dry, stemmed
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 medium tomato, seeded and diced
- â…“ cup coarsely chopped, pitted oil-cured kalamata olives
- Fine sea salt or kosher salt and freshly ground pepper
Instructions:
Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling.
- For the rolls, in a medium mixing bowl, combine the goat cheese, chopped herbs, olive oil, lemon zest, and salt. Using a fork, mash the ingredients together to blend.
- Arrange the grape leaves, vein side up, on a work surface. Place 1 heaping tablespoon of goat cheese mixture in the center of 1 grape leaf. Fold up the bottom of the grape leaf over the goat cheese. Fold the sides of the leaves over the cheese and continue to roll up, enclosing the cheese completely. Repeat with the remaining cheese and grape leaves. Arrange the wrapped cheeses, seam side down, on a plate. Brush the grape leaf rolls lightly with oil. Cover and refrigerate at least 1 hour. (Grape leaf rolls can be prepared 1 day ahead; keep chilled.)
- Heat a gas grill to medium or prepare a medium-hot charcoal fire.
- For the vinaigrette, in a small bowl, whisk together the olive oil and vinegar to blend. Whisk in the tomato and olives. Season the vinaigrette with salt and pepper.
- To complete the recipe, place the grape leaf rolls on the grill, seam side down. Grill until the cheese softens and the leaves begin to char, about 2 minutes per side. To serve, arrange the cheeses on a serving platter and drizzle with the kalamata olive vinaigrette.