Brie Stuffed Vine Leavesï¿½ï¿½

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Vegï¿½ HTï¿½ BBQï¿½ HDï¿½ 25mins

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Serves 4ï¿½ï¿½ Hotï¿½ Vegetarianï¿½ Barbecueï¿½ Hors d'oeuvreï¿½ Starterï¿½ Appetiserï¿½ï¿½ kebabs brochettes Gluten Wheat Freeï¿½ Eggless

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Ingredients

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

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Instructions

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

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

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3. Cut the brie into pieces, divide between the 4 vine leaves then top each with 1/4ï¿½ of the almond mixture.

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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.ï¿½
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Main equipment required to make this Recipe

	Kitchen Paper
	Mixing Bowl
	Skewers
	Basting/pastry brush

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Related Recipes and Information

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A Guide to BBQ Equipmentï¿½ |ï¿½ Barbecue Generalï¿½ Cooking Times for Fish, Poultry, Meat, Vegetables and Fruitï¿½ |ï¿½ Barbecue Cooking, Planning and Safety tips

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