Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Summer 2005
Summer | Grilling | Peppers | Vegetarian | Side Dishes | All categories...
food
Grilled Chèvre Wrapped In Vine Leaves
An impressive side dish that is perfect for dining alfresco.
Ingredients (Makes 6 servings)
| 18 | grapevine leaves, rinsed and dried |
| 1 | log soft, young goat cheese, 2 inches in diameter, cut into 6 rounds |
| 2 | roasted red peppers, cut into 6 strips |
| 1 | tablespoon olive oil |
Instructions
- Overlap 2-3 grapevine leaves, vein-side up, to form a circle.
- Place a goat-cheese round in the centre of the circle.
- Wrap 1 strip of roasted pepper around the cheese and carefully wrap the leaves snugly around the cheese.
- Repeat process for remaining cheese rounds.
- Brush each bundle with olive oil.
- Over medium-high heat, grill the leaf bundles for 2 minutes on one side. Turn the bundles and cook for 2 minutes more.
- To serve, place vine-leaf bundle in the centre of a large plate. Open up the leaves and drizzle with olive oil. Serve with crostini or flatbread.
Nutritional information
Nutrients per serving: 153 calories, 11 g fat, 7 g protein, 7 g carbohydrates, 2 g fibre. Excellent source of vitamins C and A.
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