Serves 4-6
250 g red seedless grapes, snipped into small bunches
30 ml olive oil
15 ml balsamic vinegar
45 ml honey
80 g prosciutto
30 g pistachio nuts, toasted and roughly chopped
several sprigs fresh thyme, leaves picked
salt and freshly ground black pepper
crostini or crusty baguette, for serving
Whipped Goat’s Cheese
100 g goat’s cheese
125 g cream cheese
zest of half a lemon
15 ml lemon juice
15 ml extra virgin olive oil
freshly ground black pepper
Preheat the oven to 180 C.
Arrange the grapes on a baking sheet. Drizzle with olive oil, balsamic vinegar and honey. Season lightly with salt and black pepper and toss gently to coat. Roast for 12-15 minutes or until the grapes start bursting.
Whilst the grapes are roasting, place the goat’s cheese, cream cheese, lemon zest, juice and olive oil in a processor. Season lightly with black pepper. Blend until smooth and creamy.
Spread the whipped goat’s cheese on a serving plate.
Arrange the prosciutto and grapes on top. Drizzle over the roasting pan juices. Scatter with pistachios and fresh thyme.
Serve with crostini or crusty baguettes and 2025 La Motte La Famille Sauvignon Blanc.
