Grilled Goat Cheese in Leaves


The best equipment for grilling these wrapped cheeses is a hinged grill—a good cheap investment because it makes grilling anything easier, and makes turning things, like little fish, mushrooms, bread, or vegetables, a snap.

Set up the hinged grill on top of another grill, or if you are cooking in your fireplace, build up a few bricks to support the grill, take out some coals, and set the grill on the bricks. Wonderful for grilling flattened-out little birds, sliced green tomatoes, or thick slices of Parmesan cheese marinated in fresh thyme or sage.


  • 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, 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 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.