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ALMA SEEDED SOURDOUGH, MUSCAT GRAPES AND GORGONZOLA

08·09·26

1 min read

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Olive oil-toasted seeded bread topped with warm grapes and creamy Gorgonzola. Sweet, tangy and savoury, with plenty of contrast between the crunchy bread, juice-heavy grapes and rich cheese.

TIPS: Roast the grapes on a tray that’s nice enough to bring to the table. Once they’re out of the oven, assemble everything on the hot tray so the Gorgonzola starts to melt and the bread stays warm.

ALMA SEEDED SOURDOUGH, MUSCAT GRAPES AND GORGONZOLA


INGREDIENTS

1/2 Alma Seeded Sourdough
100ml extra virgin olive oil
350g Black Muscat Grapes
2 tbsp red wine vinegar
2 tbsp brown sugar
240g Gorgonzola Dolce DOP
Salt and pepper, to taste

METHOD

  1. Preheat the oven to 190°C.
  2. Slice the bread into thick 1cm slices. Drizzle with 50ml olive oil, season with salt and toast in the oven for 10 minutes.
  3. Place the grapes onto a roasting dray and drizzle with 50ml olive oil, vinegar, sugar and season with salt and pepper. Roast in the oven for 15 minutes until blistered.
  4. Serve the warm grapes with the toasted bread and Gorgonzola.

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