Grape and Prosciutto Crostini Recipe. 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.
