8 large or 16 smaller vine leaves
4 x 100 g (4 oz) individual goats' cheeses
4 tbsp olive oil
2 red finger chillies, seeded and finely chopped
2 tsp chopped fresh oregano
12 fresh basil leaves, finely shredded
1 garlic clove, finely chopped
1/2 tsp black peppercorns, coarsley crushed
8 small fresh bay leaves
coarse sea salt
Bruchette-style bread to serve
cocktail stick soaked in cold water for 30 minutes
4 x 100 g (4 oz) individual goats' cheeses
4 tbsp olive oil
2 red finger chillies, seeded and finely chopped
2 tsp chopped fresh oregano
12 fresh basil leaves, finely shredded
1 garlic clove, finely chopped
1/2 tsp black peppercorns, coarsley crushed
8 small fresh bay leaves
coarse sea salt
Bruchette-style bread to serve
cocktail stick soaked in cold water for 30 minutes
method
1. If you are using fresh vine leaves, remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain.
2. Cut the goats' cheeses in half horizontally into 2 smaller discs.
3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt
4. Place a vine leaf on a plate (overlap if they're quite small) put a bay leaf and a little of the marinade into the centre.
5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times.
6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour.
7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue over medium-hot coals for about 2½ minutes on each side.
8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.
2. Cut the goats' cheeses in half horizontally into 2 smaller discs.
3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt
4. Place a vine leaf on a plate (overlap if they're quite small) put a bay leaf and a little of the marinade into the centre.
5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times.
6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour.
7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue over medium-hot coals for about 2½ minutes on each side.
8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.
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