Sweet roasted grapes and creamy goat’s cheese come together superbly in this fabulous vegetarian lunch or starter
Serves 2 but can be augmented
6oz sweet red seedless grapes
1 tbsp olive oil
½ tbsp balsamic vinegar
2 oz walnuts
5oz soft goat’s cheese
3 tbsp goat’s milk yogurt (or Greek yogurt)
½ unwaxed lemon, zest
4 thick slices sourdough or another good quality bread, toasted
3 lemon thyme sprigs, leaves picked
Preheat the oven to 350F/180 °C, gas mark 4.
Toss the grapes, oil, vinegar, and a pinch of salt in a small roasting tin and roast for 8 minutes. Shake the tin to turn the grapes, then put the walnuts on a separate baking tray and add to the oven with the grapes for a further 8 minutes, until the grapes are soft and juicy, and the walnuts toasted. Set both aside to cool.
Use a wooden spoon to beat together the goat’s cheese, yogurt and lemon zest; season. Spread over the toasted bread and top with the grapes and any roasting juices, the broken walnuts and the thyme leaves.
Cook’s tip
The roasted grapes work in both savory and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.