A cheese-topped twist on the classic antipasti
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 463 |
| Fat | 23.5g |
| Saturates | 7.4g |
| Protein | 11.9g |
| Carbs | 51.3g |
| Sugars | 1.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
