4 Cheese, goat, white, in - rounds
8 Tomatoes, sun-dried, in - olive oil
1 cup 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
|
|
