Grilled Chèvre Wrapped In Vine Leaves

An impressive side dish that is perfect for dining alfresco.

recipe image

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

  1. Overlap 2-3 grapevine leaves, vein-side up, to form a circle.
  2. Place a goat-cheese round in the centre of the circle.
  3. Wrap 1 strip of roasted pepper around the cheese and carefully wrap the leaves snugly around the cheese.
  4. Repeat process for remaining cheese rounds.
  5. Brush each bundle with olive oil.
  6. Over medium-high heat, grill the leaf bundles for 2 minutes on one side. Turn the bundles and cook for 2 minutes more.
  7. 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.

Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin