Blackened Grape Leaves with Olive Mint Chutney

• Mentioned In: 1.29 - Sisters
• While acting as a waiter, Jason advises a customer at Kora's Inn to order this.

Recipe

• This recipe was found by Ty. At first, it was a standard stuffed grape leaves dish. However, because the recipe did not call for charring the leaves, this has since been changed. The chutney recipe was adapted from two different recipes- one for green olive chutney and another for mint chutney

Ingredients

• For the grape leaves
  • 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
  • 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 sprigs fresh rosemary
  • Pinch of red pepper flakes
  • Kosher salt
  • Crusty bread, for serving

• For the olive-mint chutney
  • 1 lb. cracked green olives; pitted & minced
  • 1/2 cup of mint leaves, Optionally: separated from stems
  • 1/4 cup of coriander leaves (Cilantro), Optionally: separated from stems
  • 4 cloves Garlic; minced
  • 1/2 fresh chile; minced
  • zest of 1 lemon; minced
  • 2 tbsp. capers; rinsed & minced
  • 2 tbsp. olive oil
  • 1 tsp. freshly ground black pepper

Preparation

• For the grape leaves
  • Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
  • Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
  • Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.

• For the chutney
  • In a bowl, combine the olives, garlic, chile, lemon zest and capers. Stir in the olive oil and black pepper.
  • Wash the mint and coriander leaves in cold water, give them a rough chop, and add them to the other ingredients.
  • Put into a blender and pulse to desired consistency.
  • Serve on the side or poured over grape leaves.

Other Links

Stuffed Grape Leaves with Meat and Rice