Roasted Grape and Goat’s Cheese Toasts

Orange adds a zesty, seasonal note to this easy yet impressive starter. If you don’t have a griddle pan, toast your bread in the toaster instead (without oil), then brush with oil while warm.

Hands-on time 15min.

Cooking time about 20min. Serves 6

● 300g red seedless grapes

● 1tsp fresh thyme leaves, plus extra to serve

● Finely grated zest 1 orange

● 2tbsp red wine vinegar

● 3tbsp olive oil

● 6 large slices sourdough bread

● 250g soft goat’s cheese

● 100ml double cream

● 1tsp freshly ground black pepper

1 Preheat oven to 190°C (170°C fan) mark 5. Scatter grapes, thyme and orange zest on a baking tray. Drizzle over the vinegar and 1tbsp oil; mix. Cook for 15min, until grapes are soft but not collapsing. Leave to cool slightly.

2 Meanwhile, preheat a griddle pan over high heat and brush the sourdough on both sides with the remaining 2tbsp oil. Griddle bread for 2min per side, until golden with charred lines (do this in batches if needed).

3 In a medium bowl, mix the goat’s cheese, cream, pepper and ¼tsp salt.

4 To serve, spread goat’s cheese mixture over the toasts and slice each in half. Arrange on a large serving plate and top with the grapes. Drizzle over any roasting juices and scatter over some extra thyme leaves. Serve.

PER SERVING 282cals, 4g protein, 15g fat (6g saturates), 32g carbs (9g total sugars), 2g fibre

GET AHEAD Roast grapes up to 2hr ahead; cool, cover and store at room temperature. Mix goat’s cheese, cream and seasoning up to 1 day ahead, cover and chill. To serve, complete recipe.