I know I have shared this dish with you before but as I will be including in my Christmas festivities, I thought I would share it with you again.
This is a wonderful dish to serve as either an entrée or as part of a mezze. You could serve as a light meal but it is a surprising rich dish, and I think that it really does work well as part of a mezze. The grilled grapes alone are fantastic and work really well with grilled chicken, so keep them in mind.
I like to serve these with a crisp dry Italian-style white such as a vermentino.
Vine leaf mozzarella parcels with anchovy, lemon and grilled grapes
18 brined vine leaves, rinsed, for wrapping
6 buffalo mozzarella (about 250gm each)
6 anchovy fillets, coarsely chopped
1/4 cup (loosely packed) thyme
2 garlic cloves, finely chopped
Finely grated rind of 3 lemons, plus extra lemon wedges to serve
For drizzling: olive oil
To serve: crusty bread
Grilled grapes with herb dressing
200 g seedless red grapes, snipped into small bunches
125 ml extra-virgin olive oil, plus extra for drizzling
1 tablespoon each coarsely of chopped flat-leaf parsley, thyme, rosemary and basil
1 garlic clove, finely chopped
Heat a large char-grill pan over medium heat. Drizzle each parcel with a little olive oil and grill, turning occasionally, until mozzarella is melted (7-10 minutes). Arrange on an oven tray lined with baking paper and place in oven to keep warm.
Meanwhile, for grilled grapes with herb dressing, drizzle grapes with a little olive oil and grill, turning occasionally, until golden (3-5 minutes). Whisk remaining oil, herbs and garlic in a bowl, season to taste, add grilled grapes, toss to coat and serve with warm mozzarella parcels, crusty bread and lemon wedges.