Goat Cheese in Grape Leaves with Tomato and Olive S

Name: Goat Cheese in Grape Leaves with Tomato and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 4 teaspoons chopped fresh thyme; 3/4 teaspoon coarsely ground black pepper; 12 large grape leaves from jar, rinsed, patted dry, stemmed; 3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 6 large tomatoes, thinly sliced; 1/3 cup coarsely chopped pitted oil-cured black olives (about 30); 6 1/2-inch-thick slices crusty country-style white bread

Servings: persons

1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
1/3 cup coarsely chopped pitted oil-cured black olives (about 30)
6 1/2-inch-thick slices crusty country-style white bread

1
Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend.
2
Arrange grape leaves, vein side up, on work surface.
3
Dip each cheese round into thyme oil and place in center of 1 grape leaf.
4
Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely.
5
Arrange wrapped cheeses, seam side down, on platter.
6
Brush lightly with some thyme oil.
7
Cover and chill at least 1 hour.
8
(Can be made 1 day ahead; keep chilled.
9
Cover remaining thyme oil and store at room temperature.)
10
Prepare barbecue (medium-high heat).
11
Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend.
12
Season dressing with salt and pepper.
13
Slightly overlap tomato slices on large platter.
14
Drizzle with dressing; sprinkle with half of olives.
15
Place wrapped cheese rounds on grill, seam side down.
16
Grill until cheese softens and leaves begin to char, about 2 minutes per side.
17
Arrange cheeses atop tomatoes.
18
Sprinkle with remaining olives.
19
Brush bread slices with remaining thyme oil.
20
Grill bread until beginning to brown, turning occasionally, about 5 minutes.
21
Cut toasts diagonally in half.
22
Serve cheese, passing toasts separately.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 4 teaspoons chopped fresh thyme, 3/4 teaspoon coarsely ground black pepper, 12 large grape leaves from jar, rinsed, patted dry, stemmed, and more.

Yes, Goat Cheese in Grape Leaves with Tomato and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goat Cheese in Grape Leaves with Tomato and Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions