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Kefalograviera baked in vine leaves with cherry tomatoes

Kefalograviera baked in vine leaves with cherry tomatoes

“Would you be so kind as to ask A La Grecque’s Pam Talimanidis to share her recipe for the deliciously salty Greek cheese wrapped in vine leaves? I can’t think of a better lunch to transport me back to the Greek Isles.”
Jenny Spencer, Geelong, Vic

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Kefalograviera baked in vine leaves with cherry tomatoes

Serves 4
Cooking Time Prep time 15 mins, cook 20 mins
500 gm   vine-ripened cherry tomatoes on the vine (about 2 punnets)
2 tbsp   extra-virgin olive oil, plus extra for brushing
12   vine leaves preserved in brine, stems removed, rinsed
400 gm   kefalograviera, cut into 4 thick slices (see note)


1 Preheat oven to 200C. Trim tomatoes into bunches of three or four and place on a small baking tray. Drizzle with oil, season to taste and roast until cooked through and skin blisters (10-15 minutes).
2 Meanwhile, lay two vine leaves slightly overlapping on a work surface, brush with a little oil, place a piece of cheese on top and loosely wrap vine leaves around cheese to form a parcel. Wrap parcel with a third leaf, place on a baking tray lined with baking paper. Repeat with remaining cheese and leaves.
3 Brush parcels with oil and bake until cheese is soft and warmed through (4-6 minutes). Serve hot with roast tomato.

Note Kefalograviera is a Greek salted hard sheep’s milk cheese available from select delicatessens. If unavailable, you can substitute haloumi.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

RECIPE Pam Talimanidis, A La Grecque PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Alice Storey


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