Baked Cheese in Vine Leaves
Photography Nick Tresidder.
Transport yourself to the Mediterranean with every mouthful of this gooey baked cheese recipe.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons chopped thyme
200 grams firm ricotta
100 grams soft goat’s cheese
1/2 cup freshly grated Parmesan cheese
1 egg
pinch cayenne pepper
sea salt and freshly ground pepper
Topping
2 tablespoons cream
3 tablespoons freshly grated Parmesan cheese
6-8 brine-packed vine leaves, rinsed and patted dry
18 cm x 2-3 cm deep ovenproof baking dish
METHOD
Preheat the oven to 200°C.
Heat the oil in a saut. pan and stir in the onions, garlic and thyme. Season, cover and cook for 10 minutes. Uncover and cook until tender and starting to caramelize. Remove to a bowl and cool.
Combine the cooled onions with the remaining ingredients, season and mix well.
Lightly oil the baking dish and line fully with vine leaves, letting the excess hang over the sides.
Pour in the cheese mixture. Spoon the cream over the top and scatter over the cheese. Fold in the leaves, trimming if they are too long, to leave the centre uncovered.
Bake for 15-20 minutes or until set and golden. Serve warm or at room temperature with grilled bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.