Grape Prosciutto & Artichoke Bruschetta
A great afternoon or mid-morning snack!
A great afternoon or mid-morning snack! Roasted grapes add an interesting touch to this dish.
2 slices of crusty bread (sourdough preferable)
Small bunch of red seedless grapes
150g Prosciutto slices
2 tbls Pukara Estate Artichoke & Green Olive Tapenade
80mL Pukara Estate Robust Extra Virgin Olive Oil
2 Basil leaves
In a small frying pan, heat a little (30mL) of the Robust Oil. Slice each grape in half and throw into the hot oil with a pinch of salt & pepper. Toss until slightly browned. Set aside.
Brush the sliced bread with a little Olive Oil. Then place on a hot grill plate until charcoal lines appear. Turn and repeat. Place the prosciutto slices on grill for 30 seconds each side, until they crisp up slightly.
Spread 1 tbls of the artichoke & olive tapenade on each piece of bread. Top with prosciutto slices, pan-fried grapes and a basil leaf. Serve immediately.