Cheese Wrapped in Grape Leaves
- prep time 0 min
- total time 0 min
- serves 4
8 ounces Ossau-Iraty cheese or a semi-hard sheep cheese (cut into four ½-inch slices) (56 g)
8 grape leaves
butchers twine, optionalGremolata
Zest of 3 lemons, chopped fine
1 tablespoon finely chopped flat-leaf parsley (also known as Italian parsley) (15 ml)
2 cloves garlic, finely chopped
coarse salt, to taste
1 teaspoon extra virgin olive oil (5 ml)Assembly
Vegetable oil, for grilling
2 tablespoons extra virgin olive oil, for final drizzling over the cheese (30 ml)
1. Lay out two grape leaves, overlapping them by 1-inch. Place the cheese in the middle, and wrap it, folding the grape leaves over the top, overlapping the leaves as they wrap on top of the cheese. If you like, tie the cheese bundle with butcher's twine to secure. Repeat with remaining pieces of cheese.Gremolata
1. Combine the zest, chopped parsley, garlic, salt and olive oil in a small bowl and mix thoroughly.Assembly
1. Preheat grill medium high heat.
2. Lightly oil the grill with vegetable oil so that the grape leaves don’t stick to the grill. Place the wrapped cheese on the grill and cook for 2 minutes, just until light grill marks appear. Turn over and cook an additional two minutes, or until some of the melted cheese starts to seep from the leaves. Remove immediately.
3. If using butcher’s twine, snip the twine with scissor or a sharp knife. Serve each of the wrapped cheese bundles with the seams of grape leaves facing up. Unfold part of the grape leaves to expose the melted cheese and divide the gremolata on top of the cheese. Drizzle ½ tbsp. of the extra virgin olive oil over the cheese. Serve immediately.