Name: Goats’ Cheese Grilled in Vine Leaves with Marjoram and Thyme Flowers
Yield: Serves 4
Ingredients: salt and freshly milled black pepper; garlic-flavoured olive oil; 8-12 flowering sprigs of marjoram and thyme (at other times of the year use non-flowering sprigs); crusty bread, to serve; 4 round goats’ cheeses; 16-20 young tender vine leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This is a wonderful mid-summer way to eat freshly drained mild-flavoured goats cheeses. Choose cheese that is 4-6 days old and that is firm enough to with stand the heat of the grill. Serve the hot cheese with a round loaf of good-tasting country bread like a pain de siegle.

Ingredients

8-12 flowering sprigs of marjoram and thyme (at other times of the year use non-flowering sprigs)
4 round goats’ cheeses
salt<

Method

Arrange 2 sprigs of the herbs on each cheese. Season lightly with salt and pepper and dribble some olive oil over each one. Place each cheese on 3-4 overlapping vine leaves and wrap up like a parcel. Leave the cheeses in a cold place until ready to cook.

Cook the vine-wrapped cheeses on a grid over a charcoal grill, allowing 3-5 minutes for each side. The vine leaves may singe in places

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