Polpo's goat's cheese, roasted grape and walnut bruschette
10 grapes, any seedless variety
1 small handful of picked thyme leaves
Extra virgin olive oil
Flaky sea salt and black pepper
10 walnut halves
2 thick slices of sourdough
½ garlic clove
1 large handful of soft, crumbly goat’s cheese
Preheat the oven to 190ºC/Gas 5. You need two separate baking trays; one for the grapes and one for the walnuts.
Start by scattering the grapes on one with almost all of the thyme, a little olive oil, salt and pepper.
Shake the tray a few times to coat the grapes and place in the oven for 10–15 minutes until they are starting to colour.
Shake the walnuts with a little olive oil only and pop those in for just 5–6 minutes.
Remove both from the oven and set aside.
Toast or grill the slices of bread so that they are crunchy on the outside but still have a good degree of give when squeezed.
Rub one side of each slice a few times with the cut side of the garlic clove. The clove will melt into the bread’s hot surface.
Drizzle with some olive oil.
Crumble the goat’s cheese onto the grilled bread.
Add the roasted grapes and walnuts. These should still be nicely warm.
Drizzle with a little good quality runny honey. Cut each slice of bruschetta lengthways, scatter over the remaining thyme leaves and serve.