Serving size: Serves 4
Cuisine type: Greek
Cooking time: Less than 15 minutes
Special options: Low Carb
Course: Entree, Finger food

Camembert in vine leaves with parsley almond pesto

From the October 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

8 large vine leaves, rinsed and dried
200g camembert, cut into 8 even pieces
½ cup flaked almonds, lightly toasted
1/3 cup chopped flat-leaf parsley
¼ teaspoon chilli flakes
1 tablespoon extra-virgin olive oil, plus 2 tablespoons extra

METHOD

Spread vine leaves on a flat surface and top each with a piece of camembert.

Chop 1/3 cup of almonds and combine with parsley, chilli and olive oil in a bowl, season with salt and spoon onto cheese. Scatter remaining flaked almonds on top.

Fold vine leaves to enclose cheese securely. Brush with extra oil and cook on a hot barbecue for about 5 minutes, turning once, or until cheese melts.
Serve immediately.