Roast Grape, Gorgonzola and Pancetta Crostini

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Prep time: 10 mins

Cook time: 25 mins

Looking for dinner party starters over the Christmas season? Tis the season to be jolly and treat yourself to all the festive goodies. Muscat grapes are slightly sweeter with a more floral taste which makes them perfect for cooking with. The sweetness of the grapes works as a perfect taste enhancer for creamy, buttery blue cheeses such as gorgonzola, crispy pancetta and sweet sherry roasted garlic. The topping and the toast can be made ahead of time, then assembled just before serving – ideal when you want to get ahead on prep. Ready in 30 minutes try this crunchy crostini for an impressive dinner party starter. Recipe from cookbook author and recipe writer Lola Milne.

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Ingredients Method

Ingredients

110g diced pancetta
3 garlic cloves, skin on, bashed
1½ tbsp olive oil, plus extra to drizzle
2 tbsp sweet sherry, (we used Barbadillo Amontillado Sherry)
400g muscat grapes (or other dark red/black grapes, such as sable)
½ tbsp red wine vinegar
1 olive ciabatta, cut into slim slices (or use small rounds of a baguette for canapés)
60g gorgonzola dolce
2 tbsp walnut pieces, toasted and chopped
3 sprigs tarragon, leaves chopped

Method

Step 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.