Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.
More Cheese Dishes
12 jarred grape leaves
1 teaspoon minced dried thyme
1 teaspoon minced dried rosemary
1 teaspoon minced dried lavender
One 12-ounce log of soft goat cheese, chilled
2 tablespoons extra-virgin olive oil, plus more for brushing
Grilled bread, for serving (optional)
How to Make It
Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.
Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.
Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.
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