Goat Cheese Wrapped in Grape Leaves

Another favorite appetizer
from our sunny stay in Tuscany:

Add five teaspoons of freshly chopped rosemary and a teaspoon
of freshly ground black peppercorns to a half cup of olive oil.
Let the herb steep in the sun in a covered container for an hour
or so.
Dip a dozen grape leaves in the oil, place a thin round of goat
cheese on each leaf, and roll them up.  Place on an oiled platter,
brush with more oil, and place in the refrigerator overnight.
Place a dozen slices of fresh tomato on toasted bread rounds and
drizzle over them a dressing made with a half cup of olive oil,
two tablespoons of balsamic vinegar, and two teaspoons of Dijon
mustard.
Put the cheese under a broiler for two minutes on each side,
place on the tomatoes, and sprinkle with chopped black olives.


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