Yield: 6 grape leaves.
6 pieces Toma cheese, cut 2"x2", 1/4" thick
6 large grape leaves*
1/4 lb. seedless California blue-black grapes, rinsed and sliced in half
3 sprigs fresh thyme, rinsed, leaves removed from stem and coarsely chopped
as needed, extra virgin olive oil
Wrap Toma in grape leaves like an envelope. Lightly coat with olive oil and grill over medium-high heat for approximately 30 seconds on each side, or until cheese is soft and leaves are slightly charred. In the meantime, heat 2 Tbsp. olive oil in a small sautè pan, add thyme, sautè for 10 seconds, add grapes and toss. Cook 15 seconds more. Plate grilled Toma and pour warmed grapes over it. Serve immediately.
*If using grape leave from a jar, pat them dry. If using fresh leaves, blanch them in boiling water for 5 seconds, plunge them into an ice bath, then pat them dry.Recipe Provided by: La Spiga Osteria, Seattle.