Chef's Recipes

Kefalograviera baked in vine leaves with cherry tomatoes

Australian Gourmet Traveller Greek recipe for kefalograviera baked in vine leaves with cherry tomatoes by A la Grecque chef Pam Talimanidis.

By Pam Talimanidis
  • Serves 4
  • 15 mins preparation
  • 20 mins cooking
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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

  • 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)

Method

Main
  • 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.

Notes

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
.

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  • Author: Pam Talimanidis