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Pudding

Introduction

This recipe makes a lovely starter add to a Summer salad or add as a topping to crostinis, great for parties.

Oven temperature

190°c fan 170°c – 375°f – Reg 5

Steps

  1. Make crostini by slicing baguette coat with flavoured olive oil place on a lined baking tray and put in the oven for about 10 mins until turning golden brown

  2. Take out of the oven and keep until ready to add topping

  3. Put the grapes in a bowl with the walnuts, rosemary and oil, season generously and gently toss until everything glistens with oil.

  4. Roughly prick as many grapes as possible with the tip of a sharp knife, then arrange on the tray with the walnuts and grill for five to seven minutes, until the walnuts look toasted and the whole lot smells delicious.

  5. Set aside to cool.

  6. Separate the lettuce leaves and arrange on plates,

  7. When ready assemble the crostini by firstly spreading goat’s cheese onto bread slices then arrange grapes walnuts and herbs on top put in oven for 10 minutes until cheese just starting melt.

  8. Make dressing by whisking all ingredients together and season. 

  9. Serve arranged on lettuce leaves and sprinkle with mustard dressing

Cooks tips

Roasting the grapes concentrates and caramelises their sugars, which makes for a lovely contrast to the salty cheese and earthy nuts.

Serve with

This is a complete dish so just with a lovely wine!

Other recipe to try here

Wine pairing

7 Springs Chardonnay

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Ingredients

300g black grapes,
75g shelled walnuts,

1 sprig fresh rosemary,
2 tabs olive oil
Salt and black pepper
150g log goat’s cheese
Baguette
Lettuce
For the mustard dressing
2 tsp wholegrain mustard
1 tsp honey
1 ½ tbsp apple cider vinegar
3 tbsp extra-virgin olive oil

Goat’s Cheese Crostini Salad with Roast Grapes and Walnuts -V

30 mins

4

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