Serves 6-8
Ingredients
1 cup small red and green grapes, halved
80 grams goats cheese
6 thin slices of prosciutto
½ cup wild rocket leaves
1 tablespoon good quality balsamic vinegar
1 ½ tablespoon extra-virgin olive oil
½ tablespoon honey
Salt and cracked pepper to taste
1 loaf of good quality sourdough bread, thinly sliced (brushed with oil and toasted on a hot pan)
Method
- Bring a chargrill or heavy-based frypan to medium/high heat
- Slice bread thinly on an angle and brush with olive oil on both sides
- Place bread slices in batches on hot pan and press down with a spatula
- Once golden and crisp, turn and repeat process, removing crisped bread slices onto a platter
- To make the dressing, lightly whisk together the vinegar, olive oil, honey, salt and pepper to taste, set aside
- Place a half slice of prosciutto on each grilled bread slice. Top with a little goats cheese, a few wild rocket leaves, and 2-3 green and red whole grapes
- Drizzle honey and balsamic dressing over the crostini and serve immediately
Tip: You can also grill the bread slices in advance, store everything separately in air-tight containers and compile once at your picnic or BBQ.
Tip: Crush a clove of garlic into the olive oil and sit for 20 minutes or up to a day. Brush the bread slices with the garlic oil for extra flavour.
Media Contact: Fleur Maxwell-Garrett Crossman Communications, fleur@crossmancommunications.com.au or 02 9361 6099