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Ingredients
- 200 g (6½ oz) packaged vine leaves
- 3 teaspoons bottled green or pink peppercorns, drained and chopped
- 1 tablespoon chopped marjoram
- 3 × 100 g (3¼ oz) rounds soft goats cheese
- Rye bread, to serve
Method
1. Place the vine leaves in a heatproof bowl. Cover with hot water to rinse away the brine. Drain well and pat dry with paper towels.
2. Combine the chopped peppercorns and marjoram in a shallow bowl or plate. Toss the goats cheese in this mixture until the sides are reasonably well coated. Arrange a few vine leaves, shiny-side-down, on a work surface. Wrap up each goats cheese round in a few layers of vine leaves. This will prevent the cheese from overcooking and losing its shape.
3. Cook the cheese on a barbecue hot plate or under a hot grill for 3 minutes on each side, or until the outside leaves are charred. Transfer to a plate and allow to cool to room temperature. (The cheese is too soft to serve when hot, but it will become firm as it cools.) Use scissors to cut away the vine leaves and serve the cheese with the sliced rye bread.
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