• 4 grape leaves
• 4 leaves radicchio
• 8 2-inch rounds fresh goat cheese
• 1 tablespoon thyme leaves, finely chopped
• 1 cup olive oil
• 12 slices country bread, ⅛ inch thick
• 1 clove garlic, peeled
• salt and freshly ground pepper

Cut the stems from the grape leaves. Cut the thick cores from the bottoms of the radicchio leaves.

Put 4 of the goat cheese rounds in the center of the grape leaves and 4 in the radicchio leaves. Sprinkle each round with thyme and 1½ teaspoons of the olive oil. Fold the leaves over the cheese and turn the packages over so that the leaves stay closed.

Brush the outside of the cheeses with ¼ cup of the olive oil and marinate for 2 hours.

Start the fire or heat the grill.

Brush the bread with ¼ cup olive oil. Put the cheeses on the grill and cook over medium heat for 4 minutes on each side, until the goat cheese is soft and warm. Some color on the edges of the leaves is inevitable, but do not let the leaves burn.

When the packages are cooked, put them on a hot platter and grill the bread lightly on each side; then rub the bread with the garlic clove.

Serve the bread at once with the cheese. To eat it, spread the cheese on the bread and season with salt, pepper, and the remaining olive oil. Eat the radicchio but discard the grape leaves.