Whipped goat's cheese and grape toasts

Whipped goat's cheese & grape toasts

Sweet roasted grapes and creamy goat’s cheese come together superbly in this quick veggie lunch.

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Vegetarian
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 150g Waitrose Vitoria Seedless Grapes
  • 1 tbsp olive oil
  • ½ tbsp balsamic vinegar
  • 30g walnuts
  • 125g British soft goat's cheese
  • 3 tbsp goat's milk yogurt (or Greek yogurt)
  • ½ unwaxed lemon, zest
  • 4 slices sourdough bread, toasted
  • 3 lemon thyme sprigs, leaves picked

Method

  1. Preheat the oven to 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.

  2. 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 savoury and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.

And to drink...

The Doctors’ Rosé, Marlborough, New Zealand (75cl), is full of strawberry and cherry flavours, with just a hint of sage and thyme

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,928kJ/ 700kcals

Fat

34g

Saturated Fat

13g

Carbohydrates

71g

Sugars

19g

Fibre

5.5g

Protein

24g

Salt

1.3g

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