Baked Cheese in Vine Leaves

, from Issue #22. September, 2015
Photography by Nick Tresidder.
    Baked Cheese in Vine Leaves

    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. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #118
    Check out our
    latest issue:

    Issue #118

    The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!