Roasted Grape, Goat's Cheese and Rosemary Bruschetta

Roasting grapes concentrates their sweetness and softens them quite a bit, turning them into the perfect bruschetta topper with a generous swirl of goat's cheese
Roasted Grape, Goat's Cheese and Rosemary Bruschetta
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Roasted Grape, Goat's Cheese and Rosemary Bruschetta
April 28, 2020
Level Easy
Preparation Time 15 minutes
Cooking Time 15 minutes- 20 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the roasted grapes

500g spinneysFOOD Seedless Red Grapes, washed
3 sprigs spinneysFOOD Fresh Rosemary
2 tbsp soft brown sugar
spinneysFOOD Salt, to taste

For the bruschetta

½ loaf sourdough, thinly sliced
1 garlic clove, peeled
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
100g goat’s cheese, sliced

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Place the grapes, along with the rosemary in a roasting dish. Sprinkle over the sugar along with the salt.

  • 3

    Roast for 10-15 minutes or until caramelised and jammy.

  • 4

    Place the sourdough slices in the toaster and toast until golden. Once done, rub them with the garlic and drizzle the olive oil over.

  • 5

    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.

  • 6

    Serve the bruschetta with the roasted grapes.

NOTES

TOP TIP: This recipe could also be turned into a pizza or flatbread. Spread the goat‘s cheese on the pizza base or bread, top with the roasted grapes and olive oil, and bake at 180oC, gas mark 4, for 15 minutes.

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