Cheese and Vine Leaves
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large pieces goat's feta, or haloumi cheese 1 cup olive oil 4 tbsps chopped fresh herbs such as basil, tarragon, oregano, marjoram, and parsley
1 bay leaf 2 cloves garlic, minced squeeze of lemon juice
To serve: 4 fresh vine leaves, washed, or 4 brine-packed leaves, soaked 30 minutes 1 head radicchio 8 leaves curly endive, washed and torn into bite-size pieces



1 If using goat's make sure it is not too ripe. Lightly score the surface of whichever cheese is used. Mix together the oil, herbs, garlic, and lemon juice.
2 Place the cheese in a small, deep bowl or jar and pour over the oil mixture. If cheese is not completely covered, pour on more oil. Cover and leave in the refrigerator overnight.
3 Drain the cheese and place in a hinged wire rack. Grill the cheese over hot coals until light golden brown and just beginning to melt.
4 Drain and dry the vine leaves, reserving the oil. Wash the radicchio and separate the leaves. Arrange the radicchio and endive leaves on 4 small plates and place a vine leaf on top. Place the cooked cheese on top of the vine leaf and spoon some of the oil mixture over each serving.

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