Serves: 4
Total Calories: 242

16 bottled grape leaves packed in brine
8 tomatoes, sun-dried, plain or packed in oil
8 ounces goat cheese, cut into 8 slices
3 tablespoons pine nuts, toasted (optional)
1 teaspoon thyme, fresh leaves or 1/2 teaspoon dried
black pepper, freshly ground, to taste
1 tablespoon olive oil extra-virgin
16 slices French bread, small and thin, or pumpernickel

1. Soak the grape leaves in cold water to cover in a large bowl for 15 minutes, changing the water 2 or 3 times. If using dry sun-dried tomatoes, soak them in hot water to cover for 15 minutes. If using oil-packed dried tomatoes, there is no need to soak them.

2. Drain the grape leaves and blot dry with paper towels. Place 8 leaves on your work surface. Drain the tomatoes, blot dry, and cut into thin slivers. Place a piece of cheese in the center of each grape leaf. Sprinkle the slivered tomatoes, pine nuts (if using), thyme, and pepper over the cheese and drizzle with oil. Bring the edges of the grape leaf up around the cheese. Place a second grape leaf on top and bring the edges down so the cheese is entirely covered. Refrigerate the bundles for at least 15 minutes or up to 8 hours (loosely cover with plastic wrap for longer refrigeration).

3. Preheat the grill to high.

4. When ready to cook, arrange the cheese bundles on the hot grate and grill until the grape leaves brown and the cheese begins to melt, 2 minutes per side, turning once with a spatula.

5. Place the bread slices on the grate and grill until golden brown, 1 to 2 minutes per side. Serve immediately, unwrapping the grape leaves (they are not eaten) and eating the melted cheese with a fork or spread on the toasted bread.

Makes 8 bundles serves 4 as an appetizer

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 131

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