Grape & Prosciutto Crostini
1/2 cup small red and white grapes, halved
80g goats feta
6 thin slices of Prosciutto
½ cup rocket leaves
1 tbsp Balsamic Vinegar
1 ½ tbsp Extra Virgin Olive Oil
½ tbsp Honey
1 loaf of Pane Di Casa, sliced
Brush bread slices with olive oil on both sides and toast in a frypan on medium heat. Gently press slices with a spatula. Flip and repeat once bread is crisp/golden and transfer to a platter.
Lightly whisk balsamic vinegar, olive oil, honey and salt and pepper to taste to make honey balsamic dressing. Set aside.
Slice each prosciutto piece into two long strips and place one strip on each grilled bread slice. Top with crumbled goats cheese, a few rocket leaves and sprinkle with the halved red and white grapes. Drizzle each slice with the dressing and serve immediately.