Serves 6-8


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)



  1. Bring a chargrill or heavy-based frypan to medium/high heat
  2. Slice bread thinly on an angle and brush with olive oil on both sides
  3. Place bread slices in batches on hot pan and press down with a spatula
  4. Once golden and crisp, turn and repeat process, removing crisped bread slices onto a platter
  5. To make the dressing, lightly whisk together the vinegar, olive oil, honey, salt and pepper to taste, set aside
  6. 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
  7. 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, or 02 9361 6099