Stuffed vegetables and leaf rolls
These no-cook grape-leaf rolls are filled with an herb and white cheese mixture. They make an elegant, quick appetizer for a gathering. Rolling the leaves tightly takes some practice, but the result is a light, refreshing dish.
Rinse the brined grape leaves twice in cold water, then pat them dry with paper towels.
Mash the white cheese with a fork, then mix in the parsley, dill, mint, olive oil, and black pepper.
Place a 5 ml measure of filling in the center of each leaf, shiny side down. Fold in the sides and roll tightly.
Arrange the rolls on a plate, drizzle with lemon juice, and refrigerate for 8 minutes before serving.
Rinse the brined grape leaves in cold water at least twice; using them without rinsing can make the rolls too salty. Chill the rolls before serving so the filling can set. Contains milk and dairy products.
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