Roasted Grapes with Goat’s Cheese on Sourdough

Grapes

Fresh al fresco dining.

Ingredients

250g red grapes, rinsed
1 sprig rosemary, plus extra to garnish
1 tbsp honey
Sea salt flakes
4 slices sourdough bread
125g soft goat’s cheese
Small handful pistachios, roughly chopped
Crushed black or pink peppercorns

Directions

1

Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.

2

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.

3

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.

4

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

 250g red grapes, rinsed
 1 sprig rosemary, plus extra to garnish
 1 tbsp honey
 Sea salt flakes
 4 slices sourdough bread
 125g soft goat’s cheese
 Small handful pistachios, roughly chopped
 Crushed black or pink peppercorns

Directions

1

Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.

2

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.

3

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.

4

Finish off with a bit of chopped rosemary and chopped pistachios. A final touch of crushed black or pink peppercorns is a perfect finisher.

Roasted Grapes with Goat’s Cheese on Sourdough
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