Kefalograviera baked in vine leaves with cherry tomatoes

AT A GLANCE

  • Serves 4 people

  • 500 gm vine-ripened cherry tomatoes on the vine (about 2 punnets)
  • 2 tbsp extra-virgin olive oil, plus extra for brushing
  • 12 vine leaves preserved in brine, stems removed, rinsed
  • 400 gm kefalograviera, cut into 4 thick slices (see note)
01   Preheat oven to 200C. Trim tomatoes into bunches of three or four and place on a small baking tray. Drizzle with oil, season to taste and roast until cooked through and skin blisters (10-15 minutes).
02   Meanwhile, lay two vine leaves slightly overlapping on a work surface, brush with a little oil, place a piece of cheese on top and loosely wrap vine leaves around cheese to form a parcel. Wrap parcel with a third leaf, place on a baking tray lined with baking paper. Repeat with remaining cheese and leaves.
03   Brush parcels with oil and bake until cheese is soft and warmed through (4-6 minutes). Serve hot with roast tomato.
Note Kefalograviera is a Greek salted hard sheep’s milk cheese available from select delicatessens. If unavailable, you can substitute haloumi.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.
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