Goat’s cheese baked in vine leaves with winter salad recipe

Goat’s cheese baked in vine leaves with winter salad recipe

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.

Goat’s cheese baked in vine leaves with winter salad recipe

  • Serves icon for 2 people
  • Time icon 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.

Nutrition: per serving

Calories
554kcals
Fat
48.6g (17.9g saturated)
Protein
16.2g
Carbohydrates
0.6g (9.8g sugar)
Salt
2.2g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 160Œ°C/fan140°ŒC/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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Nutrition: per serving
Calories
554kcals
Fat
48.6g (17.9g saturated)
Protein
16.2g
Carbohydrates
0.6g (9.8g sugar)
Salt
2.2g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.