I have always liked the idea of dolmas, stuffed grape leaves, but never could get excited about the rice filling.
This alternative uses fresh goat cheese, kalamata olives, and fresh figs, a nod to Greece with a Provençal twist.
Plan on soaking the leaves a day ahead if using fresh leaves, so they will be tender.

Ingredients – Serves 6 as an appetizer
12 tender fresh unsprayed grapes leaves (or buy canned grape leaves at a specialty market)
6 ounces fresh goat cheese
6 pitted kalamata olives, chopped coarsely
4 ripe white figs, diced ¼” dice
3 tablespoons extra virgin olive oil
1 teaspoon herbes de Provence (Mix of thyme, oregano, marjoram, dried basil, hint of lavender, summer savory, or whatever combination of Mediterranean herbs you like)

Process
1. Rinse the grape leaves and cut off their stems.

2. Bring a pot of lightly salted water to a boil, and blanch the leaves for a minute or two, depending on maturity of leaves. If using canned leaves, rinse and drain according to directions on package.

3. Mix the olive oil with the herbs, and steep the grape leaves in the seasoned oil for a few hours or overnight in the refrigerator.

4. Gently fold the olives and the figs into the goat cheese.

5. Lay a grape leaf flat, with the tip away from you, and spoon a little filling near the base of the leaf.

6. Start rolling, tucking in the sides as you go, and finishing with the tip.

7. Place the rolled grape leaves back in the olive oil and keep chilled until ready to serve.