Kefalograviera Baked with Cherry Tomatoes
Australian Gourmet Traveller Greek recipe for kefalograviera baked in vine leaves with cherry tomatoes by A la Grecque chef Pam Talimanidis.
Ingredients
- 500 gm vine-ripened cherry tomatoes on the vine (about 2 punnets)
- 2 tbsp extra-virgin olive oil, plus extra for brushing
- 12 vine leaves preserved in brine, stems removed, rinsed
- 400 gm kefalograviera, cut into 4 thick slices (see note)
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