2006 Warrick White – Herb Marinated Goat Cheese Baked in Grape Leaves

2006 Warrick White – This full-bodied, fruity, balanced white is 50% Chardonnay, 40% Viognier and 10% Pinot Noir was field blended and co-fermented in French oak barrels.

Herb Marinated Goat Cheese Baked in Grape Leaves

4 fresh or marinated grape leaves
5-6 oz fresh goat cheese chèvre
2T olive oil
2 T dried Herbs de Provence- spice blend
2 tsp cracked black pepper
2 tsp finely grated lemon zest

kitchen twine

Grape leaves can be picked fresh in a vineyard from May until October/November. If using fresh grape leave, rinse well and soak overnight in water. If using store bought grape leaves (found in jars next to olives) just rinse well. Dry leaves with a paper towel. Overlap 3-5 leaves on a plate (top side of leaf down).Form goat’s cheese into a ball and flatten into a disk approx ½ inch thick. Drizzle with olive oil. Cover with herbs and lemon zest Place in center of grape leaves. Cover with an additional grape leaf. Enclose cheese in grape leaves and tie together with kitchen twine. Place in refrigerator until ready to bake. Pre-heat oven to 375 degrees Bake on a tray for 10 minutes. Let sit for 3-5 minutes. Cut string, remove top grape leaf, unwrap and serve warm with bread or crackers Serves 4.