Stuffed Vine Leaves Veg HT
4 Hot Vegetarian Nuts Hors d'oeuvre
Starter Appetizer Gluten wheat Free Eggless
tbsp Freshly chopped Chives
tbsp Ground Almonds
teasp Coarsely ground Black Pepper
tbsp Olive Oil
Camembert Cheese, rind removed
1. If using preserved vine leaves, soak in water for a while to remove the brine
flavour. Dry on kitchen paper.
Preheat the grill to hot and line the grill pan with aluminium foil. Place
the chives, almonds, pepper and olive oil in a small bowl and mix well.
Cut the camembert into 8 pieces, place one piece on each vine leaf, top each with
some of the almond mixture then fold up the vine leaves to form individual parcels.
Thread onto skewers, brush with oil and grill for 4-6 minutes,
turning once. Serve immediately.
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