THE LATEST
The Perfect End to a Meal with Jules Taylor Late Harvest Sauvignon Blanc
The best meals should be finished right.
Don't skimp - pull out a bottle of Late Harvest Sauvignon Blanc and serve up an extra course to make the most of the end of the meal. We all know the conversations have got really juicy by this point! These delicate little toasts make serving cheese at the end of a meal easy, being individual servings and simple to plate. Blistered grapes have the right balance of tart with caramel notes, calmed with tangy creamy chèvre, all drizzled in amber meadow the honey with forest flavours coming through toasted pinenuts hidden underneath. Enough said.
Blistered Grape Crostini with Ash Rubbed Chèvre, Comb Honey & Thyme
INGREDIENTS
Sourdough sliced
Sweet Table grapes - seedless
Olive oil
Oak Aged Balsamic Vinegar or a little balsamic glaze
Lemon Thyme
Ash Rubbed Chevre or other soft white goat cheese
Liquid Meadow Honey & or honey comb broken up
Pine nuts, lightly toasted in a dry pan
METHOD
Preheat oven to 200c fanbake.
Lay small bunches of grapes on a lined baking tray, drizzle with olive oil and a few leaves of fresh lemon thyme.
Roast until the grapes become fragrant and swell, almost to bursting point around 10-15mins.
Remove from the oven & let cool.
Drizzle sliced sourdough with a little olive oil and grill on both sides until golden.
Crumble and gently press the ash rubbed chèvre onto the toasts, sprinkle with toasted pine nuts, place on the roasted grapes, and broken up comb honey over the top.
Drizzle with a little good quality aged balsamic vinegar, a few lemon thyme leaves and a grind of salt & pepper.
Devour immediately.
