There is so much to celebrate in Spring, so many Spring things that it is hard to keep up with them. One such abundant item in Spring is Grapevine Leaves. Of course you think of Dolmades, but there are also other ways to enjoy this green taste of spring. For example, Mushrooms Baked in Vine Leaves (delicious) and Grapevine Leaf Pecorino Parcels.
This recipe uses goat’s cheese – I love a goat’s milk feta especially – and wraps it in vine leaves before grilling. My preference is to make these when the BBQ is lit, perhaps to roast red peppers, and we make them as a snack with a squeeze of lemon juice.
Left over filling is wonderful in toasted sandwiches with tomatoes, or spread on crusty bread or crackers. Top the spread with thin slices of cucumber or tomatoes.
Similar recipes include BBQ’d Vegetables with Peppery Dressing, Vine Leaves Stuffed with Goats Cheese and Pine Nuts.
Grilled Goat’s Milk Feta Wrapped in Vine Leaves
grapevine leaves, blanched, drained, and the stem and main vein removed
goats cheese – I love to use a feta from my local Afghan/Middle Eastern shop which is not as sharp as Greek feta
extra virgin olive oil
dried mint or dried dill
freshly ground black pepper
To remove the stiff central vein of the fresh vine leaves, remove the stem (use a scissors), then cut a thin V shape into the leaf, removing about 1/3 of the main vein.
Lay the vine leaf vein side up (or use 2 leaves together), on a chopping board. Mold a piece of feta into a small sausage shape, and place it across the base of the leaf. Drizzle with a little olive oil and add a pinch of dried mint or dill and a little pepper.
Roll the leaf over once, then fold in the sides of the leaf. Continue to roll into a sausage shape and brush with a little oil. Cook under a grill or on a BBQ hotplate for a few minutes, turning them over or until they start to colour and blister.
They will be soft, so handle carefully. When cooked, remove them to a plate and let them sit for 5 minutes before serving.
Squeeze a little lemon over the sausage shaped parcels, serve and enjoy.