Ingeniously wrap hard sheep or goat cheese in grape leaves, then quickly grill the little packages so the cheese melts. Just perfect!
Serves: 6 Preparation time: 20′ Cooks in: 5′ Ready in: 25′
12 fresh grape leaves (or jarred leaves, washed, dried)
12 hard formaella cheese rings 1,5cm thick or other hard cheese suitable for grilling
12 sun-dried tomatoes, in slices 1,5cm thick
1 tbsp basil leaves, finely chopped
4 tbsp extra virgin olive oil
2 lemons, sliced
For fresh grape leaves: Βring a pot of water to boil. Add salt and grape leaves one at a time. Turn off the heat and let grape leaves sit, covered, for up to 10 minutes. If the corner of the leaf is easy to chew, then it is ready. Drain tender leaves into a colander and cool with cold water. Pat them dry.
Take one grape leave and hold it with the shiny side down. Place a cheese ring, a sun-dried tomato slice and a little basil in one end. Fold up bottom and sides and tuck down the top. Repeat the process until all your leaves and filling have been used. Leave in the refrigerator with the seam side down to cool for 20 minutes, to prevent them from opening while grilling.
Heat your grill to medium-high heat. Brush both sides of each grape leaf with olive oil. Arrange stuffed grape leaves on the grill with the seam side down and cook until slightly charred and cheese has melted, for up to 2 to 3 minutes. Then turn and cook on the other side.
Serve warm with lemon wedges.
Photo George Drakopoulos / Food Styling Elena Jeffrey
Formaela is a P.D.O. Greek hard cheese produced exclusively in Arahova, Greece. It is mainly made of sheep’s or goat’s milk. It is best consumed grilled or fried.