Grilled Goat Cheese in Grape Leaves I can't recall where I got this recipe, but it is a gem. When you grill these little beauties, don't worry about the grape leaves burning - they're supposed to. (Serves two)

4 Goat Cheese rounds, (not Feta)
8 pieces of Sun-Dried Tomato
1 cup Olive Oil
8 Grape Leaves, from a jar, stemmed
16 Bagette slices, 1/2 inch thick
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Gently pound the Tomatoes flat. Dip Cheese rounds in Olive Oil, placing 1 piece of Tomato on the top and bottom. Wrap each round with first one Grape Leaf, then turn over and wrap it with another. Drizzle both sides of the packet with more Olive Oil, then grill or broil for 5 minutes on each side.

(The outer leaf may burn.)

Open the packets and serve the cheese on the leaves, using the toasted or grilled the Bagette slices, to scoop out the melted cheese.

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