Cucumber Soup with Prawns
Dairy free with chilled leek and pea, this is a cooling summer lunch or light supper.
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)
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 and 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.
Credits: Libby Trickett for Australian Grapes