28 Mar Roasted Grape and Goat’s Cheese Bruschetta
Did you know that roasted grapes are thing? They add a beautiful twist to any dish where a normal grape would otherwise suffice: salads, yoghurt… anything that deserves an extra pop of sweet to turn it into a treat. Like this roasted grape bruschetta.
Silky goats cheese, flavoured with the earthiness of fried shallot and garlic meets thyme and a sprinkling of sea salt. And with warm, juicy grapes bursting in your mouth whilst simultaneously being mellowed out by the creamy goats cheese, the resulting product is a feast of otherwise incompatible ingredients that really works.
This roasted grape and goat’s cheese bruschetta is perfect for brunch, but it can be tweaked in any number of ways to be served as an afternoon snack, an elegant appetizer , or even a side to a beautiful steak or chicken dish – just make sure you keep a wine or a spritz close by!
Enjoy with gusto,
Roasted Grape and Goat’s Cheese Bruschetta
500g red seedless grapes
1 tablespoon raw honey
6 sprigs fresh thyme (plus extra to garnish)
Large pinch sea salt flakes
3 tablespoons extra virgin olive oil, divided into three
½ cup shallots, finely sliced
200g goats cheese, room temperature
1 french baguette, sliced
Preheat oven to 220C.
In a large bowl, combine grapes, honey, 1 tablespoon olive oil and the thyme, tossing gently to blend.
Place the grapes on a large prepared baking sheet and sprinkle with sea salt. Then, place in the oven on a lower rack and bake for approximately 15 – 20 minutes, or until the grapes are tender and beginning to wrinkle and burst.
While the grapes are cooking, heat 1 tablespoon olive oil in a small saucepan. Add the shallots and minced garlic and cook over medium heat for 10 minutes until fragrant and translucent in colour – be careful not to brown.
Meanwhile, brush both sides of each baguette slice with the remaining oil and place on a second baking tray. Bake on a high rack in the oven for 5 minutes each side, or until they start to turn golden in colour.
Combine the goats cheese with shallots and garlic, whipping together until creamy.
Finally, spread each slice of bread with the goats cheese mixture, approximately 1 tablespoon per piece. Top evenly with the roasted grapes and garnish with a dash of extra sea salt and sprigs of fresh thyme. Serve while the grapes are still warm.