Olive “Popcorn” and Vine Leaf-Wrapped Sheep’s Cheese
Oct 01, 2015Posted by Brigit BinnsPrint
This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles.
Olives: In a large, two-handled Lodge cast-iron skillet or paella pan, spread a layer of oil-cured black olives (the shriveled ones). Place in a wood oven at pizza-cooking temperature for about 90 seconds. The olives will puff up, dry out slightly, and release a wonderfully intense perfume. Voila!
Optional. Drizzle with a little really good red wine before roasting.
Cheese: Arrange brined grape leaves in a large circle, overlapping, to form a wrapper. Trim the rind from a large (4 to 6-ounce) wedge of Manchego or other semi-soft sheep’s cheese, such as a young tomme. Place in the center of the leaves and wrap the leaves up around the cheese. In a Lodge cast-iron skillet or paella pan, place the cheese seam-side-up. Roast in the wood oven until the package is slightly softened to the touch. Serve with crusty bread and a knife for spreading the softened cheese. Charred remains of the grape leaves may be discarded, or eaten. Or a little of both.
