Ingredients

• 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

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Instructions

1. Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
2. 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.
3. 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.
4. Photograph by Con Poulos