Goat’s cheese baked in vine leaves with winter salad recipe
- March 2011
- for 2 people
- Takes 10 minutes to make, 15 minutes to cook, plus soaking
Creating a seductive meal for two? This goat’s cheese starter is something a bit different, and a great way to get in the mood. Unwrap at the table.
- 48.6g (17.9g saturated)
- 0.6g (9.8g sugar)
- 4 vine leaves in brine (we like Cypressa, from Turkish and Middle Eastern grocers or theasiancookshop.co.uk), rinsed well in cold water äóñ or see tip
- Melted butter for brushing
- 30g walnut halves
- 2 small crottins de chíÂvre goatäó»s cheeses
- 4 tsp dry sherry
- Slices of toasted apple sourdough (or ordinary sourdough) to serve
For the salad
- 1 garlic clove, crushed
- 1 tbsp red wine vinegar
- Pinch of caster sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp walnut oil
- 1 large pear, cored and thinly sliced
- 1 small radicchio, leaves separated
- Preheat the oven to 160°C/fan140°C/gas 3. Gently dry the vine leaves, then lay one flat on a work surface and partially overlap by about one-third, side by side, with a second. Repeat with the other 2 vine leaves.
- Brush the vine leaves with melted butter and set aside. Whizz the walnuts in a small food processor until coarsely ground. Brush the goat’s cheeses with a little melted butter, then roll them in the ground walnuts to coat. Put a cheese in the centre of each pair of vine leaves, then sprinkle with the dry sherry.
- Bring the vine leaves up around each cheese to form a parcel and secure with string or cocktail sticks. Put on a baking sheet and bake for 12-15 minutes.
- Meanwhile, make the salad. Whisk the garlic, vinegar, sugar and seasoning together, then gradually whisk in the oils. Toss with the pear and radicchio, then set aside.
- Serve the crottins of goat’s cheese, still in their vine leaves, on top of slices of warm toasted sourdough and the salad, to be unwrapped at the table.
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