Recipe - Grilled Ghost And Pumpkin Cheese Sandwiches

16 lg Young fresh grape leaves
(or grape leaves packed in
brine)
1 pound Crumbly goat cheese such as
Montrachet
One half cup Extravirgin oilve oil; plus
1 tablespoon Extravirgin olive oil
Freshly ground black pepper

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 One half 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 seamside down on clean plate. Repeat with remaining leaves.
Recipe may be made to this point and refrigerated, covered, overnight.
Grill over mediumhot coals, seamside 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 01131999 Recipe adapted from
"Marcella's Italian Kitchen" by Marcella Hazan (Knopf, 1986)

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.