Recipe courtesy of Cat Cora
50 min
20 min
30 min
4 servings


  • 8 large grape leaves
  • 8 ounces goat cheese
  • 1 tablespoon mixed herbs (thyme, basil, rosemary, and/or parsley)
  • 2 cups extra-virgin olive oil
  • Salt and pepper
  • Arugula, for a salad
  • 8 slices Greek loaf bread
  • Marinated olives, as an accompaniment


Mix the goat cheese, herbs, salt, and pepper in a bowl.

Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.

Heat a grill.

Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.

Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.

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