I admit that I have strayed from traditional BBQ recipes a couple of times!! Oops – I am sure you will forgive me. I guess, if we define BBQ as casual eating then this recipe fits right in.
From my perspective you can serve this recipe any time you like during the meal…just promise me you’ll try it – it is so good!
We found this recipe in a cookbook from a restaurant we discovered by accident in London called Polpo. We had no idea it existed, until we stumbled across it, but it has become one we love to visit if we can. The cookbook is certainly well used in our house.
Soft cheese (goats) roasted grape & walnut Bruschette
You will find the combination of fruit and cheese a lot in Italian cooking….because it works so well!
For two bruschetta (multiply according to slices to be served)
10 grapes – any seedless variety
1 bunch/handful of freshly picked thyme
Extra Virgin Olive oil
Flaky salt and black pepper
10 walnut halves
2 thick slices of good sourdough or soda bread
½ clove garlic
1 large handful of soft crumbly white cheese.
Runny honey (to drizzle)
Preheat oven to 190 C
You need 2 separate baking trays. One for grapes, one for walnuts.
Scatter the grapes on one tray, over almost all the thyme, a little oil, salt and pepper
Shake the tray a few times to coat the grapes and place in oven for 10 -15 minutes until they start changing colour.
Shake the walnuts in a little oil and pop in the oven for 5 – 6 minutes.
Remove both from oven and set aside.
Toast or grill the slices of bread so that they are crunchy on the outside and soft on the inside.
Rub each side of toast with a garlic clove.
The clove will melt into the bread’s hot surface.
Drizzle with some olive oil.
Crumble the cheese on the grilled bread.
Add the roasted grapes and walnuts.
These should still be nicely warm.
Drizzle with a little good quality runny honey.
Cut each slice of bruschetta length-ways, scatter with the remaining thyme leaves and serve.
As always, happy tastings