Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
1 cup of red or green grapes, halved
1-2 tablespoons caramelised onions*
1 cup of baby rocket leaves
Spread pate over each crispbread.
Arrange a little caramelised onion on top.
Add some rocket and finally top of with grapes.
*Caramelised onions are available in a jar in the supermarket or in some delicatessens. To make your own, thinly slice onions and cook in olive oil over a very low heat until they caramelise. This will take approx 10 minutes.
Credits: Australian Grapes