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Add a photoServings: 6
Ingredients
- 18 x grape vine leaves, rinsed and dry*
- 1 x log log soft, young goat cheese, cut into 6 rounds*
- 3 x roasted red peppers, recipe follows
- 1 Tbsp. extra virgin olive oil (15 mL) Roasted Red Peppers
- 3 x large red peppers
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Overlap 3 to 4 grape leaves, vein side facing up, to create a solid circle (see Cook's Note*). Place the goat cheese round in the centre of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese.
- Over high heat, heat the extra virgin olive oil and cook the leaf bundles for 1 minute on one side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 min.
- To serve, place the vine leaf bundle in the centre of a large plate. Open up the leaves and drizzle with extra virgin olive oil. Serve with crackers or possibly bread.
- Roasted Red Peppers:Preheat oven to 350 degrees F (180 degrees C).
- Place whole red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 min or possibly till the skin is blistered and charred. Immediately transfer the warm peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cold sufficient to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide (2.5-cm) strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 22 | 44% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 227mg | 6% |
| Total Carbs 6.32g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.0g | 3% |
| Protein 1.09g | 2% |
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