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

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
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

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.

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