Goat cheese in vine leaves

Ingredients for 5 servings:

• 200 g cheese, goat cheese roll
• 20 vine leaves, fresh, alternatively in brine
• 8 tomatoes, dried or preserved in oil
• 50 g pine nuts, roasted
• 1 tsp thyme, fresh, alternatively dried

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

for everyone who likes goat cheese and wants to grill

Remove the stems from the fresh vine leaves and wash them thoroughly under warm running water. Place the leaves in a sufficiently large bowl and pour boiling water over them. Place the leaves in a sieve and rinse them with cold water. Soak the vine leaves in the brine in cold water, repeating this process several times to rinse the salt out of the leaves. Now place the leaves on a kitchen towel, cover with a second towel and let them dry thoroughly. Cut the goat cheese into pieces about 1.5 cm thick; this should make 10 slices. Soak the sun-dried tomatoes in a little hot water for 15 minutes, remove the tomatoes from the jar in oil and let them drain well on a kitchen paper towel. Cut the tomatoes into strips. In the meantime, roast the pine nuts in a non-stick pan without oil until golden brown. Pick the leaves off the fresh thyme. To make the parcels, place two leaves on top of each other with the smooth side facing up, slightly overlapping the stem side. Place the goat cheese in the center and sprinkle with the tomato strips, pine nuts, and thyme. Arrange the vine leaves over the cheese and seal tightly to prevent any cheese from spilling out during grilling. Refrigerate the parcels for at least 15 minutes and up to 8 hours. Preheat the grill for direct grilling, oil the grill rack, and grill the parcels seam-down over high heat for about 5-8 minutes on each side. The vine leaves are fine to brown; they won’t be eaten.