Goat Cheese in Grape Leaves with Tomato and Olive Salad

Name: Goat Cheese in Grape Leaves with Tomato and Olive Salad
Yield: 12 appetizer
Ingredients: 1/2 cup olive oil; 4 teaspoons chopped fresh thyme; 3/4 teaspoon coarsely ground black pepper; 12 large grape leaves from jar, rinsed, patted dry, stemmed; 3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 6 large tomatoes, thinly sliced; 1/3 cup coarsely chopped pitted oil-cured black olives (about 30); 6 1/2-inch-thick slices crusty country-style white bread

By Cindy PawlcynPhotography by Mark Thomas

June 30, 2003

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