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1
Soak 8 wooden cocktail sticks in cold water for 1/2 hours Rinse the vine leaves under cold running water, then soak in a bowl of cold water for 15 minutes.
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2
Rinse again under running water and then repeat one more time.
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3
(The repeated rinsing, removes the saltiness of the brine).Pat dry with kitchen paper towel.
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4
To make the filling: dry-fry the pinenuts over a medium heat for about 5 minutes until they release their aroma and are a light golden brown.
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5
Remove from the heat and keep aside.
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6
Lay the vine leaves out on a flat surface and place a slice of chevre in the centre of one.
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7
Spread a little of the pesto on the top of the cheese then sprinkle with a few pine kernels.
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8
Fold the edges of the vine leaf over the filling and place another leaf on top.
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9
Turn the parcel over and fold the ends into the centre in the same way.
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10
Secure the outer flaps by threading a cocktail stick through the corners then brush the wraps with olive oil.
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11
Grill the parcels over the barbecue for 4 minutes, or until the cheese starts to melt and the leaves become a dark brown colour turning the parcels once halfway through grilling.
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12
Meanwhile, wrap the baguette in foil (or brush it with oil and place it directly on the cooking grate) and warm over direct high heat for 3 minutes, turning every minute.
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13
To serve: open the parcels, discard the leaves and spread the melted cheese onto crusty baguettes, adding seasoning to taste.
