Ingredients
10 total- 110 g of diced pancetta
- 3 garlic cloves, skin on, bashed
- 1.5 tbsp of olive oil, plus extra to drizzle
- 2 tbsp of sweet sherry, (we used Barbadillo Amontillado Sherry)
- 0.5 tbsp of red wine vinegar
- 1 olive ciabatta, cut into slim slices (or use small rounds of a baguette for canapés)
- 60 g of gorgonzola dolce
- 2 tbsp of walnut pieces, toasted and chopped
- 3 sprigs of tarragon, leaves chopped
- 400 g of muscat grapes (or other dark red/black grapes, such as sable)
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the pancetta and garlic in a roasting tin with the olive oil and 1½tbsp of the sherry. Roast for 10-15 mins, checking a few times, until crisp.
Step 2
Add the grapes and remaining sherry; season and roast for 5-10 mins until the grapes are beginning to burst. Fish out the garlic skins, then crush the cloves with the back of a spoon. Stir in the vinegar.
Step 3
Grill the slices of ciabatta until golden on both sides; drizzle with a little olive oil.
Step 4
To assemble, top each piece of toast with some of the grape and pancetta mix, then add little chunks of the cheese, some pieces of walnut and a sprinkling of tarragon. Drizzle over some extra juices from the roasting tin.