المكونات
- Goat’s cheese 100g
- SpinneysFOOD olive oil 4 tbsp
- Garlic 5g
- Sourdough ½ loaf
- SpinneysFOOD brown sugar 2 tbsp
- SpinneysFOOD rosemary 1.5 tsp
- SpinneysFOOD red seedless grapes 500g
أدوات ومستلزمات الطبخ
- Baking tray 1
- Roasting dish 1
Nutrition (Per serving)
- سعرات حرارية 463
- دهون 23.5g
- المشبعة 7.4g
- بروتين 11.9g
- الكربوهيدرات 51.3g
- السكريات 1.5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
بروسكيتا العنب وجبن الماعز والروزماري
Italian 15 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the grapes, along with the 3 rosemary sprigs in a roasting dish. Sprinkle over the sugar along with the salt.
- Roast for 10-15 minutes or until caramelised and jammy.
- Place the thinly sliced sourdough slices in the toaster and toast until golden. Once done, rub them with the garlic clove and drizzle the olive oil over.
- 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.
- Serve the bruschetta with the roasted grapes.
- 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 180°C, gas mark 4, for 15 minutes.