Grape and Prosciutto Crostini

Grape and Prosciutto Crostini


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

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