Pomegranate Roasted Grapes on Bruschetta with Soft Feta and Caramel Walnuts

7.2.14


One of my favourite places to go on Waiheke island is the Oyster Inn, a restaurant, bar and boutique hotel in the main area of Oneroa. Even though I know I shouldn't, I am such a creature of habit I always end up ordering their beautiful Clevedon buffalo mozzarella with pomegranate roast grapes, candied walnuts and rocket. Last Friday we had a few family friends around to farewell Henry as he left on his grand adventure to Dubai, then onwards to Wellington and university. I made some of Henry's favourite nibbles, but also took this variation on the Oyster Inn's salad for a whirl by teaming the tart/sweet grapes with salty feta and the fabulous milky sweet walnuts on crunchy bruschetta...and it was such a success I thought you might like to try it too!


2 bunches red, seedless grapes
1 tbsp pomegranate molasses
1 tbsp olive oil
sea salt 

200g soft feta cheese
150g cream cheese
1/2 small garlic clove

2 tbsp white sugar
1 cup fresh walnuts
sea salt 

 1 big or 2 small ciabatta loaves, cut into 1cm thick slices
1/3 cup olive oil or olive oil spray


Preheat the oven to 180˚C (350˚F). Put grapes in roasting dish, whisk the pomegranate molasses and oil together and pour over grapes, then season with a sprinkling of sea salt. Roast for 20-30 minutes depending on the size of your grapes, until they are just starting to burst with sweet roasty goodness. Leave to cool in the tin while you whizz feta, cream cheese and garlic in a food processor. Once that's done heat sugar in a frypan over a medium heat for a couple of minutes until it is just starting to bubble and melt, then add walnuts and a good sprinkling of sea salt. Toss occasionally as the sugar starts caramelising and coating the knobbly bits of walnut. Once the sugar has melted and the walnuts are a golden brown, remove from the heat to cool. Next up, brush or spray one side of your ciabatta slices and grill for a few minutes each side until lightly golden (or bake in the oven for 10 minutes). 

To serve, smear a good dollop of feta spread onto ciabatta then top with grapes, a sprinkling of walnuts and a drizzle of reserved grape 'juices'.

Very good indeed. 

6 comments :

  1. Your blog makeover turned out absolutely lovely & your photos are as beautiful as always! I have done Thyme~Roasted Grapes with Baked Ricotta on Bruschetta and now I look forward to trying these. Have a wonderful weekend!

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  2. Hi Kristin - thank you so much for your kind comments - there is still a bit of final tweaking to do with the blog layout, but it's almost done! I really hope you enjoy the recipe - the sneaky star is the walnuts, which I could eat by themselves by the handful! :) Have a great weekend too!

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  3. Sarah the new look is fantastic, crisp and super stylish and the bruschetta looks insanely good too! Be strong with Henry off to uni…!

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    1. Thanks so much Mel - argh - after 18 years it is too weird to have my first leaving the nest!!!

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  4. So I was looking through you archives for a finger food for a dinner party I was hosting and came across these. Not only were they super easy to make and I could prepare parts the night before, but they were so delicious and everyone raved about them! Once again another fool proof recipe. I can always rely on you. Thank you Sarah

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    1. Oh yay, that makes me so happy! Thank you :)

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