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Goat's Cheese and Blistered Grapes on Toast

By YEW
Sweet, blistered red grapes are piled over creamy goat’s cheese on toasted sourdough, with a splash of tangy balsamic to balance every bite. Serve with a chilled can of YEW Pink Rhubarb Sparkling Water, as its fruity,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp salted butter
  • 1 punnet seedless red grapes
  • 1 tbsp balsamic vinegar
  • 4 slices sourdough
  • 300g goat’s cheese
  • 25g chives, finely chopped
  • YEW Pink Rhubarb Sparkling Water, to serve, optional

Method

4 steps

  1. Step 1

    Heat a pan over a medium-high heat, then add the extra-virgin olive oil and butter. Once foaming, tip in the seedless red grapes and cook for 5–7 mins, tossing occasionally, until blistered and starting to collapse.

  2. Step 2

    Pour in the balsamic vinegar and take the pan off the heat. Season with salt and pepper, then toss gently to coat.

  3. Step 3

    While the grapes rest, toast the sourdough slices.

  4. Step 4

    Spread the goat’s cheese evenly across the warm sourdough toasts, then spoon over the blistered grapes and juices. Scatter with the chives and serve with chilled cans of YEW Pink Rhubarb Sparkling Water.