Goat’s cheese baked in vine leaves

Goat’s cheese baked in vine leaves

By
From
Arabesque
Makes
8
Photographer
William Meppem

This is one of the most delicious starters we can imagine. It is a great way of using any dried-out ends of goat’s cheese logs you might have in the refrigerator, but very young fresh cheese works well too. These fat little parcels should be served hot from the oven, all squelchy and lemony, with the hot tangy cheese almost bursting through the skins. Serve lots of warm crusty bread on which to smear the bubbling hot cheese.

Ingredients

Quantity Ingredient
100g vine leaves, rinsed and drained
200g goat’s cheese
extra-virgin olive oil
pinch dried mint
pepper

Method

  1. If you use fresh vine leaves, quickly blanch them before use. The jars of brine-pickled leaves need to be well rinsed and dried first.
  2. Lay the vine leaf, vein side up (or two together if small) on a kitchen bench. Mould a portion of cheese into a small sausage shape and place across the base of leaf. Drizzle a little oil over the cheese and add a pinch of mint and grind of pepper.
  3. Roll the leaf over once, then fold the sides in and continue to roll it into a neat sausage shape. Brush it with a little oil and cook under a preheated hot grill for 4–5 minutes or until they start to colour and blister.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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