Fresh al fresco dining.
Ingredients
Directions
Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.
Place the rosemary on the tray then lay the grapes on top. Drizzle with the honey and lightly sprinkle with flaky salt then roast until grapes are soft and bursting, about 30 minutes.
To assemble the dish, toast the sourdough slices then spread with a layer of goat’s cheese.
Top with the roasted grapes and drizzle with any juices from the baking tray.
Finish off with a bit of chopped rosemary and chopped pistachios. A final touch of crushed black or pink peppercorns is a perfect finisher.
Ingredients
Directions
Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.
Place the rosemary on the tray then lay the grapes on top. Drizzle with the honey and lightly sprinkle with flaky salt then roast until grapes are soft and bursting, about 30 minutes.
To assemble the dish, toast the sourdough slices then spread with a layer of goat’s cheese.
Top with the roasted grapes and drizzle with any juices from the baking tray.
Finish off with a bit of chopped rosemary and chopped pistachios. A final touch of crushed black or pink peppercorns is a perfect finisher.