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Stuffed Grape Leaves with Chavrie® Goat Cheese
Cheese: Logs Original
Prep Time: 1 hour
- ½ C minced onions
- 2 Tbsp. olive oil
- 1 tsp. chopped garlic
- 1 ea. tomato, chopped
- 1 oz lemon juice
- 1 C cooked long grain rice
- 1/4 C chopped dill
- 1 pkg. 4 oz. Chavrie® Goat Log
- 1 (16-ounce) jar grape leaves
- Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
- Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
- Stir in the rice.
- Remove the pan from the heat and stir in the dill.
- Set aside to cool to room temperature, then refrigerate.
- Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
- Heat the oven to 350°F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf, along with a thin slice of Chavrie®.
- Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar
- Repeat with the remaining rice mixture
- Place the rolled grape leaves into a casserole dish.
- When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock
- Cover and bake for 45 minutes
- Let cool to room temperature and refrigerate.
- Serve well chilled