Roast grape, goats’ cheese and hazelnut crostini

MAKES 12

12 ready-made crostini, or 12 slices of ciabatta or large baguette, cut to roughly 1cm thick 2 large bunches black

grapes

3tbsp balsamic vinegar 100g soft goats’ cheese 200g semi-soft, crumbly

goats’ cheese

Large handful of hazelnuts,

roughly chopped

Dill fronds, to serve

1 If you’re making your own crostini, dry the slices of ciabatta or baguette in the oven at 120°C/100°C fan/gas mark 1 for roughly 30min, so that they’re crisp but not coloured.

2 Raise the oven temperature to 190°C/170°C fan/gas mark 5. Place the grapes on a baking tray and drizzle with the balsamic vinegar. Roast for around 20min, turning occasionally, until dark and pleasingly sticky.

3 Spread the soft goats’ cheese over the crostini. Crumble over the firmer cheese, add a few roasted grapes and some chopped hazelnuts to each crostini and serve decorated with a couple of dill fronds.