Goat Cheese in Grape Leaveswith Tomato, Olive, and Arugula Salad

Photo by Mark Thomas

from Gourmet, July 2003

adapted by Sisi Damner

serves 6

½ cup olive oil

4 teaspoons chopped fresh thyme

¾ teaspoon ground pepper

12 large grape leaves from jar, rinsed, patted dry and stemmed

2 5-ounce logs of soft fresh goat cheese, cut into 12 rounds

½ cup extra virgin olive oil

4 tablespoons balsamic vinegar

3 teaspoons Dijon mustard

3 large Heirloom tomatoes (different colors are attractive), sliced

½ cup pitted oil-cured black olives, coarsely chopped

Arugula (enough to make beds for the grape leaves and tomatoes)

Whisk olive oil, thyme, and pepper in a small bowl to blend. Arrange grape leaves, vein side up, on a work surface. Dip each cheese round into thyme oil and place in center of leaf. Fold sides of the leaves over the cheese making little packages. Arrange the leaves on a platter and brush with more of the thyme oil. Cover and chill at least an hour. These can be made a day ahead.

Cover the remaining thyme oil and store at room temperature for future use. Prepare the barbecue (medium high heat). Whisk the extra virgin olive oil, vinegar, and mustard together. Season with salt and pepper. Dress the arugula with the vinaigrette, saving some to drizzle over the sliced tomatoes and olives.

Prepare the salad plates by arranging the greens and tomatoes in a decorative fashion.

Place the grape leaves on oiled foil on the grill. Grill about 2 to 3 minutes per side. Then place on top of each salad and serve.

This is very pretty and a bit unusual I added the arugula salad. Gourmet served their grape leaves with the tomatoes on top of grilled toast rounds.