Best 3 Goat Cheese In Grape Leaves With Tomato And Olive Salad Recipes

**Goat Cheese in Grape Leaves with Tomato and Olive Salad: A Mediterranean Delight**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this delightful dish of Goat Cheese in Grape Leaves, accompanied by a refreshing Tomato and Olive Salad. This appetizer or light meal showcases the vibrant flavors of the region, combining tangy goat cheese, aromatic grape leaves, juicy tomatoes, and briny olives. With step-by-step instructions and captivating images, this recipe guide will lead you through the process of creating this exquisite dish that is perfect for any occasion. Discover the art of crafting edible parcels of goat cheese wrapped in tender grape leaves, complemented by a vibrant salad bursting with Mediterranean flavors.

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TOMATO SALAD WITH GOAT CHEESE

Tomato Salad With Goat Cheese image

Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!

Provided by KellyMac6

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

mesclun or any mixed salad green, about 1 cup per person
4 large tomatoes, washed and sliced
8 ounces fresh goat cheese
salt and freshly ground pepper
4 tablespoons parsley, chopped at the last minute (or basil)
2 tablespoons minced shallots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil

Steps:

Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
Mix the dressing ingredients into an emulsion.
Crumble the goat cheese onto the tomato slices.
Season with salt and pepper to taste.
Pour dressing on top lightly and add the chopped parsley or basil.

BAKED TOMATOES WITH GOAT CHEESE

Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD

Goat Cheese in Grape Leaves with Tomato and Olive Salad image

Provided by Cindy Pawlcyn

Categories Cheese Olive Tomato Appetizer No-Cook Vegetarian Goat Cheese Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 appetizer servings

Number Of Ingredients 11

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

Steps:

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.

Tips:

Use high-quality goat cheese for the best flavor and texture.
If you can't find grape leaves, you can use blanched cabbage leaves or collard greens instead.
Make sure to wash the grape leaves thoroughly before using them.
To soften the grape leaves, you can blanch them in boiling water for a few minutes.
If you don't have time to make the tomato and olive salad, you can use a store-bought version.

Conclusion:

Goat cheese in grape leaves with tomato and olive salad is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of flavors and textures is sure to please everyone. So next time you're looking for a new appetizer to try, give this recipe a try.