Grape, goat's cheese and rosemary bruschetta

Grape, goat's cheese and rosemary bruschetta

15 mins Prep · 20 mins Cook

A cheese-topped twist on the classic antipasti

Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves 4
Cuisine Italian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 463
Fat 23.5g
Saturates 7.4g
Protein 11.9g
Carbs 51.3g
Sugars 1.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Place the grapes, along with the 3 rosemary sprigs in a roasting dish. Sprinkle over the sugar along with the salt.


Roast for 10-15 minutes or until caramelised and jammy.


Place the thinly sliced sourdough slices in the toaster and toast until golden. Once done, rub them with the garlic clove and drizzle the olive oil over.


Place the slices on a baking tray and top with a slice of goat’s cheese. Place the tray in the oven for 5 minutes or until the cheese has melted.


Serve the bruschetta with the roasted grapes.


TOP TIP: This recipe could also be turned into a pizza or flatbread. Spread the goat‘s cheese on the pizza base or bread, top with the roasted grapes and olive oil, and bake at 180°C, gas mark 4, for 15 minutes.