Roasted grape, walnut & goat's cheese bruschetta
Prep 15 mins | Cook 12 mins | Makes 6
350g seedless black or red grapes, washed, dried and stems removed
1 tbs extra virgin olive oil
1 tbs caramelised balsamic vinegar
6 slices sourdough bread
1 clove garlic, halved lengthways
100g goat’s cheese log, at room temperature
50g rocket leaves (about 1/2 small bunch)
1/3 cup walnuts, toasted and chopped
Step 1 Preheat oven to 200°C/180°C fan-forced. Place grapes onto a baking tray lined with baking paper. Drizzle with oil and balsamic vinegar. Season with salt and pepper to taste. Toss to coat grapes. Roast for 12 minutes or until tender. Set aside to cool.
Step 2 Preheat a char-grill pan on high heat. Char-grill bread. Rub one side of the grilled bread with the cut side of the garlic. Spread with goat’s cheese. Top with grapes and rocket. Sprinkle with walnuts. Drizzle with pan juices from the baking tray and serve.
Good for you ... Grapes
A source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provide dietary fibre which assists normal laxation.
Grapes have a low glycaemic Index (48-54) which means their sugars are slowly broken down and absorbed as glucose