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Grape & Prosciutto Crostini

Serves   8


1 cup small red and green grapes, halved
80 grams goats cheese
6 thin slices of prosciutto
½ cup wild rocket leaves
1 tablespoon good quality caramelised balsamic vinegar
1 ½ tablespoon extra-virgin olive oil
½ 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)



  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.

Recipe thanks to Australian Grapes