Goat Cheese in Grape Leaves with Tomato and Olive Salad
You can never have too many side dish recipes, so give Goat Cheese in Grape Leaves with Tomato and Olive Salad a try. This gluten free, primal, fodmap friendly, and vegetarian recipe serves 12. One serving contains 138 calories, 6g of protein, and 11g of fat. Head to the store and pick up balsamic vinegar, dijon mustard, oil-cured olives, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter.
Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
Prepare barbecue (medium-high heat).
Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter.
Drizzle with dressing; sprinkle with half of olives.
Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes.
Sprinkle with remaining olives.
Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes.
Cut toasts diagonally in half.
Serve cheese, passing toasts separately.