Baked Cheese in Vine Leaves
Photography by 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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!