Serving: 12 Rolls
Prep Time: 60 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 6-8 minutes
1 tablespoon chopped fresh thyme
12 grape leaves, brined in jar, rinsed and stemmed
⅓ cup extra-virgin olive oil
One 11-ounce log goat cheese, cut into 12 pieces
Freshly ground black pepper
1 Afire gourmet cedar plank
First. In a small bowl, combine rosemary and thyme. Fan grape leaves, vein side (dull side) up, on a work surface. Put the olive oil In a medium shallow dish, dip a cheese piece in oil, and place in center of 1 grape lea. Sprinkle ¼ teaspoon of rosemary-thyme mixture over cheese and add a pinch of freshly ground pepper.
Second. Fold sides of leaves over cheese, fold up bottom, and continue to roll up. Repeat with remaining grape leaves. Place grape-leaf rolls back in dish with olive oil, cover, and chill for 1 hour or up to overnight.
Last. Place grape-leaf rolls seam side down on plank. Close lid and grill for 6 minutes. The grape leaves will be soft and are meant to be eaten with the goat cheese.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
Updating...