18brined vine leaves, rinsed, for wrapping (see note)6buffalo mozzarella (about 250gm each; see note)6anchovy fillets, coarsely chopped¼ cup (loosely packed)thyme2garlic cloves, finely choppedFinely grated rindof 3 lemons, plus extra lemon wedges to serveFor drizzling:olive oilTo serve:crusty breadGrilled grapes with herb dressing200 gmseedless red grapes, snipped into small bunches125 ml (½ cup)extra-virgin olive oil, plus extra for drizzling1 tbsp eachcoarsely chopped flat-leaf parsley, thyme, rosemary and basil1garlic clove, finely chopped
Preheat oven to 120C. Overlap three vine leaves on a work surface to form a circle, top with a mozzarella ball, scatter over some anchovy, thyme, garlic and lemon rind. Drizzle with olive oil, season to taste with pepper, then wrap to enclose. Repeat with remaining vine leaves, mozzarella, anchovies, thyme, garlic and lemon rind to form six parcels.
Heat a large char-grill pan over medium heat. Drizzle each parcel with a little olive oil and grill, turning occasionally, until mozzarella is melted (7-10 minutes). Arrange on an oven tray lined with baking paper and place in oven to keep warm.
Meanwhile, for grilled grapes with herb dressing, drizzle grapes with a little olive oil and grill, turning occasionally, until golden (3-5 minutes). Whisk remaining oil, herbs and garlic in a bowl, season to taste, add grilled grapes, toss to coat and serve with warm mozzarella parcels, crusty bread and lemon wedges.
Note Brined vine leaves and buffalo mozzarella
are available from select delicatessens.