Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheese Greek
Yield: 4 Servings

4		Cheese, goat, white, in - rounds
8		Tomatoes, sun-dried, in - olive oil
1	c	Oil, olive
8		Leaves, grape, stems - removed
16		Croutons, rubbed with oil - and baked in the oven

Gently pound the tomatoes until flat. Dip the rounds of goat cheese in the olive oil, placing a flattened tomato on the top and bottom of each round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover). Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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