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Brie Stuffed Vine Leaves  


Veg  HT  BBQ  HD  25mins




Serves 4   Hot  Vegetarian  Barbecue  Hors d'oeuvre  Starter  Appetiser   kebabs brochettes Gluten Wheat Free  Eggless




4 Vine Leaves

2 tbsp Freshly chopped Chives

2 tbsp Ground Almonds

1 teasp Coarsely ground Black Pepper

1 tbsp Olive Oil

225g/8oz Brie, rind removed

Oil for brushing






1. If using preserved vine leaves, soak in water for a while to remove the brine flavour. Dry on kitchen paper.


2. Place the chives, almonds, pepper and olive oil in a small bowl and mix well.


3. Cut the brie into pieces, divide between the 4 vine leaves then top each with 1/4  of the almond mixture.


4. Sprinkle with the flaked almonds then fold up the vine leaves to form 4 parcels.

5. Thread onto skewers, brush with oil and grill over hot coals for 3 to 4 minutes, turning once. Serve immediately. 

Main equipment required to make this Recipe

Kitchen Paper

Mixing Bowl


Basting/pastry brush



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