Grilled Stuffed Grape Leaves with Goat Cheese and Black Pepper
4 servings scale / convert
12 grape leaves (bottled), rinsed, dried
1 lb. soft fresh goat cheese
3 tbsp. freshly grated black pepper
1/4 cup extra-virgin olive oil
4 tbsp. balsamic vinegar
2 tbsp. chopped fresh thyme leaves
Preheat barbecue or grill. Lay the 12 grape leaves out on counter and set aside.
In a mixing bowl, mix goat cheese and black pepper until homogeneous. Place a generous tbsp. of goat cheese in center of each leaf. Fold each leaf up like a burrito, and secure with a toothpick or tie with butcher twine. Drizzle 1 tsp. olive oil over each and chill one hour in refrigerator.
Remove from refrigerator and place over medium-hot part of grill and cook until leaves are just starting to char all over. Remove from grill and place 3 each on 4 plates. Drizzle each with a teaspoonful of balsamic vinegar and a dusting of fresh thyme leaves and serve immediately.
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