Grilled Goat Cheese in Fresh Grape Leaves

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1/2 c Extra-virgin oilve oil; plus
1 tb Extra-Virgin Olive Oil
1 lb goat cheese; Crumbly
16 lg fresh grape leaves; Young, (or grape leaves packed)
Black Pepper; freshly ground

Original recipe makes 16



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 -

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