This warm tangy appetizer is inspired by one offered at Mildred Pierce restaurant in Toronto. It's a help-yourself appetizer to enjoy warm, slathered on sliced focaccia, baguette or crisp bread.
Ingredients
- 10 drained preserved grape leaves (approx)
- 1/3 cup (75 mL) chopped roasted sweet red peppers
- 1 log (10 oz/300 g) soft goat cheese
- Pinch pepper
- 2 tsp (10 mL) extra-virgin olive oil
Steps
- Rinse grape leaves under cold water; pat dry and cut off any tough stems. Pat red peppers dry.
- Line 6-inch (15 cm) pie plate or ovenproof shallow dish with grape leaves, shiny sides down, overlapping to cover side and bottom and letting some hang over edge. Scatter red peppers over bottom.
- Roll goat cheese by 2 tbsp (25 mL) into balls; flatten into 1/2-inch (1 cm) thick discs. Overlap in circular pattern on red peppers. Sprinkle with pepper. Enclose cheese with overhanging leaves, placing more leaves on top, if needed. Brush with oil. (Make-ahead: Cover and refrigerate for up to 24 hours. Add 5 minutes to baking time.)
- Bake in 350°F (180°C) oven until hot and darkened slightly, about 20 minutes. Let stand for 5 minutes. Peel leaves back to serve.
- Tip: A 2-cup (500 mL) jar of grape leaves contains about 45 leaves. Use the remainder to make dolmades or other Mediterranean appetizers.
