Recipe - Grilled Stuffed Calamari Sushi With Black Bean Aioli

12 Grape leaves (bottled);
rinsed, dried
1 pound Softfresh goat cheese
(preferably Coach Farm brand
cheese)
3 tablespoon Freshlygrated black pepper
One fourth cup Extravirgin olive oil
4 tablespoon Balsamic vinegar
2 tablespoon Chopped fresh thyme leaves

Preheat barbecue or grill. Lay the 12 grape leaves out on counter and move
aside. In a mixing bowl, mix goat cheese and black pepper until homogenous.
Place a generous tablespoon of goat cheese in center of each leaf. Fold
each leaf up like a burrito, and secure with a toothpick or tie with
butcher twine. Drizzle 1 teaspoon olive oil over each and chill one hour in
refrigerator. Remove from refrigerator and place over mediumhot part of
grill and cook until leaves are just starting to char all over. Remove from
grill and place 3 each on 4 plates. Drizzle each with a teaspoonful of
balsamic vinegar and a dusting of fresh thyme leaves and serve immediately.
This recipe yields 4