Grilled Goat Feta in Grape Leaves with Cherry Tomatoes
GRILLED GOAT FETA IN GRAPE LEAVES WITH CHERRY TOMATOES
Serves 8
24 young, tender fresh or jarred grape leaves, each about the size of a hand
1 lb goat’s milk feta
24 cherry tomatoes, halved
Heat grill. Remove the stems and any large veins from the fresh or jarred grape leaves.
Cut the cheese into 1” squares about ½” thick. Place 1 leaf shiny side down on a work surface. Put a tomato half, cut side up, on the leaf. Top with a square of cheese and then another tomato, cut side down. Fold the leaf around the cheese and tomato, bringing the bottom edge up first, then a side, followed by the top edge, then the remaining side. Secure with a toothpick. Set aside, folded side down, and repeat. Place the leaf packets folded side down on the grill rack.
Cook for 45 seconds-1 minute. Turn over the packets and cook just long enough for the leaves to change from bright green to olive and for the cheese inside to warm and begin to melt, about 45 seconds longer. Arrange on a platter and serve warm. Serve with DeLoach Sauvignon Blanc.