Feta-stuffed vine leaves
Michael Moore, Hunter Valley
Cuisine type: Greek,
MediterraneanCooking time: Less than 30 minutes
Special options: Diabetic,
Egg free,
Heart friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Nut free,
VegetarianCourse: Entree,
Finger foodFavourite flavours: Easy recipes
INGREDIENTS
8 med sized fresh vine leaves (or preserved vine leaves in brine)
8 slices prosciutto
8 fresh mint leaves
300g jar marinated feta, drained and oil retained
8 wooden skewers (soaked in water for an hour)
sea salt and pepper
Antipasto salsa
120g char-grilled artichokes, drained and diced
120g char-grilled marinated egg plant, drained and diced
60g sundried tomatoes, drained, chopped
60g black olives, sliced
2 teaspoons extra virgin olive oil
1 lemon
METHOD
Lay vine leaves flat onto a chopping board, lay a slice of prosciutto and mint leaf on top of each; top with one tablespoon of the drained feta. Roll over once, tuck in the sides and continue rolling over to enclose; thread onto a skewer. Repeat with remaining ingredients.
Rub each skewer with a little of the oil from the marinated cheese, season with salt and pepper. Cook on a heated grill plate for about 2 minutes each side.
To make antipasto salsa, combine all ingredients in a bowl with a squeeze of fresh lemon juice. Season with salt and pepper.
To serve, Remove the vine leaves from the grill and open them up slightly serve a spoon of the salsa on the side.
Makes 8
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