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Grape and Prosciutto Crostini

Australian Grapes

RECIPE: Grape & Prosciutto Crostini. Brought to you by MiNDFOOD.

Grape and Prosciutto Crostini

There are so many different ways to use grapes – like this fresh and delicious grape and prosciutto crostini, topped with goats cheese and a drizzle of honey & balsamic.

Serves 6-8 

1 cup small red and green grapes, halved 

80g goats cheese 

6 thin slices of prosciutto 

1/2 cup wild rocket leaves 

1 tablespoon good quality balsamic vinegar 

1 1/2 tablespoon extra-virgin olive oil 

1/2 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) 

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. 

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