Honey-roasted grape and goats’ cheese toasts
Serves: 2-4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Honey-roasted grape and goats’ cheese toasts
The combination of tangy cheese with the sweet fruit and honey makes this a gorgeous light lunch or starter during the summer
Serves: 2-4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
583Kcal
Fat
25gr
Saturates
12gr
Carbs
65gr
Sugars
30gr
Fibre
4gr
Protein
23gr
Salt
1.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 250gblackgrapes
- 1rosemarysprig,plusafewextraleavestogarnish
- 1tbspHilltopblossomhoney,plusextratoserve
- 4slicessourdoughbread
- 125gvegetariansoftgoats’cheese
- 20gwalnutsorpecans,toastedandchopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a small baking tray with baking paper and add the grapes and the sprig of rosemary. Drizzle with 1 tablespoon of honey and sprinkle with a little salt. Roast for 25-30 minutes or until the grapes are blistered and starting to burst.
- Lightly toast the bread. Spread one side of each piece of toast with the goats’ cheese. Top with the roasted grapes, spooning on any juices from the tray and drizzle over a little more honey. Scatter with the extra rosemary leaves and the toasted nuts. Serve immediately.
