Goats Cheese, Roasted Grape and Walnut Bruschette recipe

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The chefs at Venetian restaurant, Polpo, teach us a few things about Italian food...

Goats Cheese, grape and walnut recipe
Polpo is one of London's most buzzing restaurant chains, serving up delicious Venetian dishes full of authentic Italian flavours.

To celebrate the restaurant's cuisine, owner Russell Norman has produced a stunning cookbook that takes you on a journey through the hidden gems and quirky back-streets of Venice. There are 140 recipes to take your time over, so you can be cooking up some of your own Italian treats in no time.

Here's one of our favourite recipes from the book to get your creative juices flowing...

Goats Cheese, Roasted Grape and Walnut Bruschette

Russell says, "You will find the combination of cheese and fruit in many areas of Italian cooking and with good reason: they work so well together.

This bruschetta is a delicious marriage of deep flavours and contrasting textures. It is very easy to make and incredibly impressive when presented and eaten. You should use a mild, soft goat's cheese, such as Italian caprino, and any type of seedless grapes that you like.

Ingredients:

Makes 2 bruschette

10 grapes – any seedless variety
1 small handful of picked thyme leaves
Extra virgin olive oil
Flaky sea salt and black pepper
10 walnut halves
2 thick slices of good sourdough or soda bread
½ garlic clove
1 large handful of soft, crumbly goat's cheese
Runny honey

Method:

Preheat the oven to 190ºC/Gas 5. You need two separate baking trays; one for the grapes and one for the walnuts.

Scatter the grapes on one with almost all of the thyme, a little olive oil, salt and pepper. Shake the tray a few times to coat the grapes and place in the oven for 10–15 minutes until they are starting to colour.

Shake the walnuts with a little olive oil only and pop those in for just 5–6 minutes. Remove both from the oven and set aside.

Toast or grill the slices of bread so that they are crunchy on the outside but still have a good degree of give when squeezed.

Rub one side of each slice a few times with the cut side of the garlic clove.

The clove will melt into the bread's hot surface. Drizzle with some olive oil. Crumble the goat's cheese onto the grilled bread.

Add the roasted grapes and walnuts. These should still be nicely warm. Drizzle with a little good quality runny honey.

Cut each slice of bruschetta lengthways, scatter over the remaining thyme leaves and serve.

Polpo, £14.75, amazon.co.uk.

Will you be giving this recipe a whirl?


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