Goat’s Cheese and Roast Grape Tartine

Goat's cheese and grape tartineThis Goat’s Cheese and Roast Grape Tartine is from Diana Henry’s book ‘Simple’ which is definitely worth a purchase. This recipe is typical of ‘Simple’ as it has just a few ingredients that are easily prepared and taste amazing. I can’t say I would have ever thought of it either. Goat’s cheese and honey, sure. I’m mad about walnuts so would probably have thought to add them but the balsamic grapes? Bizarre but they really work! The recipe calls for black grapes which, pardon my ignorance, I didn’t know existed, so I used red ones instead.

I reckon two of these tartines is probably enough per person for lunch.


Goat’s Cheese and Roast Grape Tartine


  • 150g black or red grapes
  • 1 tbsp olive oil, plus more for drizzling
  • half a tbsp balsamic vinegar
  • 4 slices of sourdough bread
  • 6 tbsp soft goats cheese
  • freshly cracked black pepper
  • 1 tbsp honey
  • 8-12 walnut halves


  1. Add the grapes, olive oil and balsamic vinegar to a small roasting tray, toss and transfer to a preheated oven to roast for 20 minutes.
  2. Lightly toast the bread and lay them on a baking sheet until the grapes are ready to come out.
  3. Spread the goats cheese on each slice of toast. Drizzle each slice with a little olive oil.
  4. Sprinkle a little pepper over each slice and spoon the hot grapes over each slice evenly.
  5. Place the tray under a hot grill or broiler for 2 minutes.
  6. Take them out, give each piece of toast a tiny drizzle of runny honey and dot them with a few walnut halves.
  7. Serve with a green salad.
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