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Sonoma Goat Cheese Baked In Grape Leaves Recipe
|White goat cheese rounds||12 Ounce, fresh ones (6 Rounds 2 Ounce Each, 1/2 Inch Thick)|
|Coarsely ground pepper||To Taste|
|Extra virgin olive oil||3 Tablespoon|
|Grape leaves||12 (Use Either Fresh Or Brined)|
Serving size: Complete recipe
Calories 1989 Calories from Fat 1486
% Daily Value*
Total Fat 167 g256.3%
Saturated Fat 87 g435.2%
Trans Fat 0 g
Cholesterol 357.3 mg
Sodium 1180.8 mg49.2%
Total Carbohydrates 14 g4.8%
Dietary Fiber 4.2 g16.9%
Sugars 9.7 g
Protein 106 g211.9%
Vitamin A 316.9% Vitamin C 7%
Calcium 317.9% Iron 42.4%
*Based on a 2000 Calorie diet
Sprinkle pepper evenly on both sides of the goat cheese rounds, pressing gently to make it stick.
Drizzle the goat cheese with the olive oil and set aside in cool place for at least 1 hour.
If using brined grape leaves, trim stems, rinse the leaves thoroughly, and pat dry.
If using fresh grape leaves, choose unblemished, flexible leaves and rinse them thoroughly but do not trim.
Place grape leaves, top-side down, on a work surface.
Center a cheese on each leaf and wrap loosely.
Bake the leaf packages on a baking sheet for 6 to 8 minutes, or grill for 2 to 3 minutes on each side.
Serve at once.