Smoked scamorza would be incredible given the Rachel Roddy treatment.
Ingredients (for 4 servings)
24 oz scamorza or feta
6 T olive oil
2 t peperoncini
2 t dried oregano
4 t honey
Prepare four squares of silver foil (roughly 30cmx 30cm) and rub the inside with olive oil.
Cut the cheese into 1cm-thick slices and share the slices between the four sheets of foil.
In a small bowl, mix six tablespoons olive oil with the dried chilli and oregano, then spoon this over the cheese.
Drizzle a teaspoon of honey over each portion, gather the edges of the foil to create a loose pouch and scrunch the edges to seal.
Put the pouches on a rack over the hot coals. The time it takes to cook will depend on the type of cheese and the heat of the barbecue – and also how melted and golden you want the cheese to be.
After about six minutes, open a corner of one of the pouches to check. When you are happy, lift the pouches on to plates.
