Grape, goat's cheese and rosemary bruschetta

Grape, goat's cheese and rosemary bruschetta

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Italian
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

Equipment

Cooking Instructions

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1

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

2

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

3

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

4

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.

5

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.

6

Serve the bruschetta with the roasted grapes.

7

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.