Vine leaf wrapped feta with roasted black grapes.
4-6
Servings
Vine leaves
12-16 large fresh or preserved, well washed
Feta
Grapes
For serving
What is vincotto?
It’s a reduction made from unfermented wine must. It’s sweet and sticky with slightly acidic flavor and looks similar to balsamic vinegar.
Method
- Preheat the oven to 180°C.
- If using fresh vine leaves, blanch them briefly in boiling water and refresh in ice water (this makes them easier to fold). Pat dry.
- Wrap the blocks of feta in vine leaves and place on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Place the grapes in a small roasting dish and drizzle over vincotto/muscadel.
- Place feta and grapes in the oven and bake for 15 minutes.
- Carefully place the feta on a serving dish and dot over the grapes. Drizzle with grape pan juices.
- Scatter over pine nuts and micro herbs and serve hot with bread.
Cook’s tip:
Find preserved vine leaves in brine at deli’s and specialist food stores.
If you can’t find fresh or preserved vine leaves use kale or spinach leaves.
