Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    cheese -- goat, white, in
          rounds        
   8                    tomatoes -- sun-dried, in
                        olive oil
   1      cup           oil -- olive
   8                    leaves -- grape, stems
                        removed
  16                    croutons -- rubbed with oil
                        and baked in the oven

Preparation:

Gently pound the tomatoes until flat. Dip the rounds of goat cheese in the olive oil, placing a flattened tomato on the top and bottom of each round. Wrap the cheese with grape leaves (1-2 grape leaves should cover). Drip some olive oil on the leaves, then grill for 5 minutes on each side. Serve the cheeses on leaves, using croutons to scoop out melted cheese. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA