2 cups walnuts
3/4 cup white sugar
2 tablespoon balsamic vinegar
2 large bunches of DOLE® grapes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 sprigs of fresh thyme
Pinch of both salt and pepper
200 grams soft goats cheese
1 large ciabatta loaf
2 sprigs of fresh thyme
Salt and pepper
Preheat oven to 160ºC.
Place the sugar and balsamic vinegar in a saucepan and cook over a medium heat
until sugar has completely dissolved. Add the walnuts and stir until nuts are well
coated. Transfer nuts onto a lined baking sheet and bake for 10-15 minutes or until
walnuts are golden brown. Remove from heat and set aside to cool.
Increase oven temperature to 180ºC.
In a large bowl, toss all roasted grape ingredients then place in a lined roasting
dish. Roast for 25 - 30 minutes or until grapes are softened and juicy but still
Cut ciabatta loaf into 1cm thick slices. Drizzle with olive oil and grill on both sides
until just golden brown.
Smear goats cheese onto each piece of toast, top with roasted grapes, chopped
candied walnuts, fresh thyme leaves and a pinch of salt and pepper.