- 4 large leaves vine preserved in brine
- 1 [7-ounce / 200-g] piece Brie cheese
- 2 tablespoons [30 mL] freshly chopped chives
- 2 tablespoons [30 mL] chopped almonds
- 1 teaspoon [5 mL] crushed black peppercorns
- 1 tablespoon [15 mL] olive oil
- Approximately 16 slices almond, more if desired
- Olive oil, to brush
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- Preheat barbecue to high intensity.
- Well rinse vine leaves under cold running water; well dry leaves.
- Lay leaves side-by-side onto a working surface or a cutting board.
- Cut Brie cheese into 4 equal pieces.
- Transfer 1 piece of cheese into the middle of each vine leaf.
- Into a bowl, mix together freshly chopped chives, chopped almonds, crushed black peppercorns and olive oil.
- Evenly top cheese with a spoonful of mixture; top each with 4 almond slices.
- Tightly fold vine leaves to well seal cheese inside.
- Brush each bundle with olive oil.
- Grill onto hot barbecue rack turning often for approximately 3 to 4 minutes, until really hot and melting.
- Serve immediately.
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