This is a roasted grape, walnut and goat's cheese bruschetta, a recipe from Polpo, the Venetian-inspired restaurant in London. Except there were no walnuts in my local supermarket (more delivery driver first world problems) so I used pecan nuts instead!
It's a phone shot, so not fantastic, but the best I can do today!
Wow - that looks great. I always think pecans are nicer than walnuts anyway - not as bitter. I hope you don't mind if I borrow your recipe to impress my daughters - they always tell me my cooking's so boring! :)
@robz Rob, it was delicious. Rub a clove of garlic over the hot sourdough and drizzle with olive oil. The grapes were sprinkled with thyme leaves and drizzled in olive oil then roasted at 180°C for 12-15 mins, the pecans drizzled with oil and roasted for 5 mins. Then pile it all on the hot garlicky sourdough, finally drizzle with a little runny honey. Very easy and tastes great.
@peadar Oh - thanks so much Peter - I've copied that all down and will dazzle my girls with it! That's so nice of you to give me all the details! Thanks again. Cheers Rob
A good lunch