Instructions
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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.
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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.
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3
Grill the slices of ciabatta until golden on both sides; drizzle with a little olive oil.
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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.
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
Total time required 35 mins
- Preparation time: 10 mins
- Cooking time: 25 mins