Grilled Sonoma Goat Cheese In Vine Leaves

Course : Grilling
Serves: 4
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4 slices cheese -- goat, white, in rounds
8 medium tomatoes -- sun-dried, in olive oil
1 cup oil -- olive
8 bunch leaves -- grape, stems removed
16 medium croutons -- rubbed with oil and baked in the oven

Preparation / Directions:

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

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