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
pinch cayenne pepper
sea salt and freshly ground pepper
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
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.