Soak fresh grape leaves in ice water at least 30 minutes. Pat dry before using. Rinse leaves packed in brine, if using, and pat dry. Mash together cheese and 1 tablespoon oil. Set aside. Remove stems from grape leaves. Pour remaining 1/2 cup oil onto shallow plate. Dip dull underside of 1 leaf into oil. Place leaf, oiled side up, on work surface. Place 1 tablespoon cheese mixture in center of leaf and season with generous grinding of pepper. Fold sides and top and bottom ends of leaf over cheese to make square. Place seam-side down on clean plate. Repeat with remaining leaves. Recipe may be made to this point and refrigerated, covered, overnight. Grill over medium-hot coals, seam-side down, until leaves are no longer bright green and are nicely scored, about 2 minutes. Turn and grill other side about 2 minutes. Or broil close to heat source. Yields 16 leaves. Each leaf: 143 calories; 104 mg sodium; 13 mg cholesterol; 14 grams fat; 0 carbohydrates; 5 grams protein; 0 fiber Recipe Source: Los Angeles Times - 01-13-1999 Recipe adapted from "Marcellas Italian Kitchen" by Marcella Hazan (Knopf, 1986) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com