This recipe is inspired by the goat cheese bruchettas I had in a place called POLPO in Soho, London. Polpo is wonderful. I have not eaten a piece of food there that would not have been mind blowing and delicious. The flavours are unusual but so well put together that I do admire the chef in this restaurant.
I had my mummy night out with one of my dear friends. As expected when mummies go out without the babies they get excited. We started the night in Foxcroft&Ginger that I have mentioned you before. A small note though. The place is an amazing for brunch and coffee but it was not as good as a wine bar in the evening as I expected..but well at least we tried!. We did not care about it as we had so much to chat! Suddenly the time ran and we noticed it was 9pm and we hadn’t had any dinner. My friend drop the word Polpo and I was sold. I had been there with my husband at the autumn time. Wine selection there is fantastic and well the food..you just have to try, the words are not enough.
We ordered a tapas plate plus goat cheese bruchettas. We both decided we need to try to make them at home. Here you are, I tried them yesterday and the attempt was successful!
small block of soft French goat cheese (100-150g)
red grapes (two big handfuls)
1 1/2 tbsp Acasia honey
1-2 tsp chopped fresh rosemary
1/2 tsp salt
8 slices of bread ( I used a bit darker seedy one but it is a free expression)
handful of pine nuts
1. Heat up the oven to 200 celsius degrees. First step is roasting the red grapes. Wash the grapes and mix them with 1 1/2 tbsp honey, 1-2 tsp rosemary, hint of black pepper and 1/2 tsp salt. Roast them for 10-15 minutes until you see that the honey has started to caramelise and the grapes are a bit wrinkly. Let them cool before serving.
2. Pour 1 tsp olive oil and a drop of honey on each slice of the bread. Grill the bread ( I used grill 3 for 5 minutes). You can use either the grill or oven. Bread should be hard and honey a bit caramelised. Let the bread cool before serving.
3. Roast the pine nuts on a frying pan until they are golden.
4. Build the bruchettas: put rocket salad on the plate, set the bread slices on top, spread the goat cheese on each bread slice, then pour some caramelised grapes on top and finish with topping the bread with pine nuts.
5. Serve with red wine.
Honestly as unusual and exotic this sounds the combination is mind blowing…and what is the best these bruchettas actually come pretty quickly! Enjoy! ( I will soon add the Finnish version of the recipe.)