There is little in life that I like more than a good ole cheese board paired with a side of fruit. So whilst plotting my next SOTH experiment, I decided to channel this obsession into working on a recipe to update the classic – yet quintessentially satisfying – food combination that is fruit and cheese. I arrived with little hesitation at the crostini.
I think there’s something kinda great about crostinis. They are decidedly simple and can be cobbled together at the very last minute, but have a provincial elegance that, in my experience, makes them the ultimate finger-food to kick-start a dinner party with friends. What’s not to like!?
This recipe has only THREE main ingredients, that’s right, only THREE and is so easy that you could practically make it with your eyes shut – although I probably wouldn’t recommend it. These babies are also perfect as a light lunch alongside a peppery salad.
1 fresh loaf of crusty bread // 1 punnet of red seedless grapes // Boursin (I used the garlic and herb variety) // A couple of sprigs of thyme // sea salt // extra virgin olive oil
To start, pre-heat your oven to 180°. Next, pick the grapes off their stalks and chuck into a medium sized bowl. Add a lug of olive oil and a good pinch of sea salt and toss together. Spread the grapes out onto a large baking sheet lined with greaseproof paper, scatter over a couple of sprigs of thyme, and pop into the oven. They’ll need approx. 15-20 min. cooking time – you want the skin to start puckering but the grapes to hold their shape.
While they’re cooking, slice a couple of pieces of bread and stick them in the toaster.
To assemble, smear a load of Boursin onto the toasted bread and carefully arrange the roasted grapes on top.