Roasted Grape and Goat Cheese Bruschetta

Preparation Time 20 minutes
Cooking Time 20 minutes
Standing/Marinating 0 minutes
Serves 8 portions
500g seedless red grapes 250g goat cheese, softened at room temperature
1 tbsp fresh rosemary, chopped 1 tbsp honey
1 cup shallots, thinly sliced 1 rustic french baguette
50ml Willow Creek basil infused olive oil


  1. Pre-heat your oven to 200C. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast the grapes in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. Remove from the oven and set aside.
  2. Meanwhile, in a skillet over medium heat warm 1-2 tablespoons of the olive oil. Add the sliced shallots and cook, stirring frequently, until they are soft and lightly browned, about 8 minutes. Remove the skillet from the heat and set aside.
  3. Add the goat cheese and honey to a medium bowl. Add the sautéed shallots, plus any accumulated juices. Stir to combine.
  4. Slice the French baguette into 1/2-inch slices. You can warm or toast the slices, if desired. Then spread approximately a tablespoon of the goat cheese-shallot mixture onto each of the bread slices. Top with the roasted grapes. Serve immediately.