Herbed goat’s cheese

PREPARATION  20 minutes

COOKING  10 minutes

SERVES  6-8

200 g (7 oz) vine leaves in brine

3 teaspoons green or pink peppercorns, drained and chopped

1 tablespoon chopped marjoram

3 x 100 g (3½ oz) rounds soft goat’s cheese

Place the vine leaves in a heatproof bowl and cover with hot water to rinse away the brine. Drain well and pat dry with paper towels.

Combine peppercorns and marjoram in a shallow bowl. Toss the goat’s cheese in the mixture until the sides are well coated.

Arrange a few vine leaves, shiny side down, on a work surface. Wrap each goat’s cheese round in a few layers of vine leaves.

Cook the cheese on a barbecue hotplate or under a hot grill (broiler) for 3 minutes each side, or until the outside leaves are charred. Transfer to a plate and then allow to cool to room temperature. (The cheese is too soft to serve when hot, but will firm as it cools.) Use scissors to cut away vine leaves and serve the cheese with the rye bread.

Note: If desired, the cheese can be wrapped in vine leaves a few hours ahead.