Kefalotyri Cubes Spiked With Bay Leaves

A really cold resinous wine, plenty of excellent olives, fruity olive oil and They take only minutes to cook and make the perfect pre-dinner snack and bay leaves are the ideal complement to the hard, salty cheese.

Soak the wooden skewers in cold water for 30 minutes. Add the bay and/or lemon leaves to the water to prevent them from burning when cooked in the griddle.

Put the cheese cubes in a dish large enough to hold the skewers. Pour over the olive oil. Sprinkle over a little pepper and toss. Drain the skewers, and then thread them with the cheese and drained bay leaves and/or lemon leaves. Put the skewers of cheese back in the oil.

Heat a griddle until a few drops of water sprinkled on to the surface evaporate instantly. Lower the heat a little and place the skewers on the griddle, evenly spacing them. Cook for about 5 seconds on each side. The pieces of cheese should have golden-brown lines, and should just be starting to melt. Serve immediately.

Serves 6
18 large bay leaves or mixed bay and lemon leave
275g/10oz Kefalotyri orKasseri cheese, cut into 18 cubes
20ml/4 tsp extra virgin olive oil
Ground black pepper
18 short wooden skewers