For the roasted grapes
For the bruschetta
Preheat the oven to 200°C, gas mark 6.
Place the grapes, along with the rosemary in a roasting dish. Sprinkle over the sugar along with the salt.
Roast for 10-15 minutes or until caramelised and jammy.
Place the sourdough slices in the toaster and toast until golden. Once done, rub them with the garlic and drizzle the olive oil over.
Place the slices on a baking tray and top with a slice of goat’s cheese. Place the tray in the oven for 5 minutes or until the cheese has melted.
Serve the bruschetta with the roasted grapes.