Goat's Cheese in Vine Leaf

Vine leaves impart a wonderful earthy flavour to goat's cheese, while keeping it creamy and moist on the barbecue. Be sure to rinse the leaves thoroughly to remove any traces of salt and use good-quality goat's cheese for best results.

Ingredients

• 16 vine leaves packed in brine
• 1 crusty baguette
• 4 tablespoons pine kernels, lightly toasted
• 225g/8oz goat's cheese cut into 8 slices
• 50ml/2fl oz pesto

Method

1. Soak eight cocktail sticks in cold water for 30 minutes and rinse the vine leaves under cold running water, then soack in a bowl of cold water for 15 minutes. Rinse the leaves under running water again and repeat the process one more time, then pat dry with kitchen towel.



2. To make the filling, over medium heat in a dry non-stick pan toast the pine kernels for five minutes, or until they go slightly golden brown and the aroma is released. Remove from the heat and empty into a small bowl.
3. On a clean surface, lay the vine leaves out flat and put a slice of chevre in the centre of one. Spread a small dollop of pesto on top of the cheese and sprinkle over a few pine kernels.
4. Remove the cocktail sticks from the water nad dry them. Fold the edges of the leaf over the contents and place another leaf on top. Flip the parcel over and fold the ends into the centre in the same fashion. Secure the outer flaps by threading a cocktail stick through the corners.
5. Brush the wraps with olive oil and grill the parcels over the barbecue for four minutes, or until the cheese starts to melt and the leaves become a dark brown colour. Turn the parcels once halfway through grilling.
6. Meanwhile, wrap the baguette in foil, or brush it with oil and place it directly on the cooking grate and warm over direct high heat for three minutes, turning once every minute.
7. To serve, open the parcels, discard the leaves and spread the melted cheese onto crusty baguettes, seasoning to taste.

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