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HomeFood & drinkPolpo's Goats Cheese, Roasted Grape and Walnut Bruschette

Polpo's Goats Cheese, Roasted Grape and Walnut Bruschette

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 8 minutes
Ingredients (for 2 bruschette) :


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

Start by scattering 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.

Good enough to eat!
Recipe shared by soFeminineTeam
Advice: This recipe was provided by the London restaurant phenomenon Polpo and their new book Polpo: A Venetian Cookbook (of Sorts)!

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