Kephalograviera baked in vine leaves with cherry tomatoes

Kephalograviera baked in vine leaves with cherry tomatoes

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Kephalograviera is a hard, salty sheep’s milk cheese available from Greek delicatessens. Grilled kephalograviera is served in Greek restaurants around the world, and in Australia is better known as saganaki, after the pan in which it is usually cooked and served. Kephalograviera is generally eaten hot. It can be grated onto pasta and rice dishes, or grilled and served on bruschetta. In this dish, the cheese melts inside a wrapping of vine leaves, which have their own distinctive flavour. The sweet juiciness of the roasted cherry tomatoes counteracts the saltiness of the cheese.

Ingredients

Quantity Ingredient
8 vine leaves, preserved in brine
500g cherry tomatoes on the stem
190ml extra virgin olive oil
salt
freshly ground black pepper
400g kephalograviera, cut into 4 slices, each about 10 cm x 2 cm

Method

  1. Preheat the oven to 200ºC.
  2. Rinse the vine leaves well to remove the brine, then drain. Dry and trim off the stalks.
  3. Cut the cherry tomatoes into small bunches of three or four tomatoes. Place in a small baking tray, drizzle with 2 tablespoons of the oil and season with salt and pepper. Bake for 12 minutes.
  4. Lay two large vine leaves out on a work surface so they overlap. Brush with a little oil and place a slice of cheese on top. Wrap the leaves tightly around the cheese to form a neat parcel. Repeat with more vine leaves and the remaining slices of cheese to make a total of 4 parcels.
  5. Brush each parcel with a little more oil and bake for 8–10 minutes until the vine leaves colour and the cheese is soft. Alternatively, cook under a very hot grill or on a griddle plate. Serve with the roasted cherry tomatoes and eat straight away while hot as the kephalograviera becomes stiff when it gets cold.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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