Recipe - Grilled Sonoma Goat Cheese In Vine Leaves

4 Cheese, goat, white, in
rounds
8 Tomatoes, sundried, in
olive oil
1 cup Oil, olive
8 Leaves, grape, stems
removed
16 Croutons, rubbed with oil
and baked in the oven

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 (12 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip