Roasting grapes might sound a bit odd but trust us: it really works. The natural sweetness of the grapes really shines in this plant-based recipe.
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Serves
2
Garlic
Red Grape
Thyme
Red Chilli
Balsamic Vinegar
Agave Syrup
Olive Oil
Salt
Black Pepper
Vegan Cream Cheese
Chive
Parsley
Lemon
Sourdough
Serves
2
Garlic
Red Grape
Thyme
Red Chilli
Balsamic Vinegar
Agave Syrup
Olive Oil
Salt
Black Pepper
Vegan Cream Cheese
Chive
Parsley
Lemon
Sourdough
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 190°C.
Step 2.
Behead the bulb of garlic, add a drizzle of olive oil and a pinch of sea salt, wrap in foil and roast in the oven for 40 mins.
Step 3.
Add all the grapes, thyme, and red chilli to a baking tray and toss to coat in the balsamic oil, agave, and olive oil. Add to the oven for 20 mins into the same roasting tin as the garlic, bake till sticky and caramelised. Allow the grapes to cool for 10 mins.
Step 4.
Zhuzh up the cream cheese by adding in finely chopped parsley and chives with a squeeze of lemon juice.
Step 5.
Toast the sourdough bread and spread the roasted garlic on it before layering it with a generous spread of vegan cream cheese. Finally, top your slices of toast with the sticky roasted grapes. Enjoy.
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