Grape, Prosciutto & Black Olive Bruschetta
2 slices of crusty bread (sourdough preferable)
Small bunch of red seedless grapes
150g Prosciutto slices
2 tbls Pukara Estate Black Olive Tapenade
80mL Pukara Estate Premium Extra Virgin Olive Oil
2 Basil leaves
In a small frying pan, heat a little (30mL) of the 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 tapenade on each piece of bread. Top with prosciutto slices, pan-fried grapes and a basil leaf. Serve immediately.