Roasted Grape Bruschetta with Whipped Fetta Recipe
How to make Roasted Grape Bruschetta with Whipped Fetta
Method
- Preheat oven to 180°C (or 160°C fan-forced).
- Place the grapes in a shallow baking tray and drizzle with the olive oil. Season with salt and pepper and roast for 30 minutes, adding the rosemary to the pan juices for the last 10 minutes.
- Meanwhile, place the fetta, cream cheese, lemon juice and half of the zest into a small food processor and process until smooth.
- Chargrill the sourdough bread slices and cut each one in half. Spread with the whipped fetta and top with the grapes.
- Drizzle over the sticky grape juices and sprinkle with the remaining lemon zest.
- Top with pine nuts and serve.
Tip: If you want the whipped fetta slightly runnier, just add a dash of milk when processing it.
Optional: Try substituting the pine nuts for chopped pistachios or walnuts.