LABNEH CROSTINI WITH ROASTED GRAPES AND DILL

‘The roasted grapes add a real sweetness and they’re also great with goat’s curd or goat’s cheese instead of the labneh. Don’t forget to add a final sprinkle of salt to really bring out all the flavours before serving.’ Serves: 8 INGREDIENTS

500g pot of thick Greek yogurt Pinch of flaky sea salt Small bunch of Muscat grapes (or any good quality red grape) Extra-virgin olive oil 2-3 sprigs of thyme Good quality baguette ( go for a thinner, dense baguette rather than the large spongy type) Small handful of dill leaves, picked Runny honey

Method

1 Line a bowl with cheesecloth or muslin. 2 Stir a sprinkle of salt into the yogurt and mix. Pour the mixture into the cheesecloth or muslin, and tie by gathering the edges into a knot.

3 Use a wooden spoon to hang the mixture over the bowl, with enough space for the liquid to drip into the bowl. Leave the yogurt to hang in a cool pace for at least 10 hours, overnight is best – just remember to refrigerate it at night.

4 Pre-heat the oven to 190°C/fan 170°C/ Gas Mark 5.

5 Slice the baguette into rounds about the thickness of a £1 coin. Brush each side with olive oil and season with salt. Bake until golden and crispy – around 10 minutes (turning over the rounds halfway through).

6 Scatter the grapes on a baking tray, drizzle with oil and sprinkle with salt. Add the thyme and roast for 10-15 minutes. Remove from the oven – you want them to have held their shape but started to break down. 7 Discard the thyme and set aside. 8 To assemble, top each crostini with a good dollop of labneh, 3-4 grapes, a tiny drizzle of runny honey and extra-virgin olive oil, and a final sprinkle of the sea salt. Decorate with dill.