Grape and prosciutto crostini

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

1 cup small red and green grapes, halved
80 grams 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)

Method

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.

Notes

For extra flavour, crush a clove of garlic into the olive oil and sit for 20 minutes or up to a day, then brush the bread slices with the garlic oil.