The last few weeks have been decidedly busy. Wedding season is in full swing and small businesses seem to be inspired to get their websites revamped so photography wise I've been all guns blazing. This isn't in the slightest bit a complaint. However - it does mean down time has been sparse. So I scheduled a Sunday off, planning to tuck my camera away, go and have a browse around a local farm shop and read my kindle in the park. However, the weather wasn't quite as good as expected and while eating my breakfast I spied my Polpo recipe book that was delivered a few weeks ago and I hadn't had a chance to have a good flick through. Having already planned to make this salad for later that day, I was looking for something fairly robust to compliment it and knew this book would have something perfect for it. The book itself is amazing, it just feels so nice to hold and I love how it lays flat. The typeface and layout of the pages almost feel very blog like and that really appeals to me.
So in the end I settled for this recipe as it looked fairly easy to make and I knew the farm shop had some amazing goats cheese in stock.
Honestly - this is possibly one of my favourite things I've made in ages - I made it for a friend a few days later for lunch and she commented it was like going to an amazing restaurant. It's so simple yet has a real wow factor, the flavours compliment each other perfectly and the thyme filled the flat with a beautiful aroma. Though I'm eating very small meals at the moment and it sufficed for dinner for me, I feel like this would make an incredible starter for a dinner party.
The thyme looked so pretty as soon as I unwrapped it that I couldn't resist getting my camera out and photographing it all.
Recipe - makes 4 medium bruchette
Preheat your oven to 190°C/Gas 5. In one tray scatter the grapes and with most of the thyme and drizzle with a little olive oil. Place in the oven for 15 minutes. In a separate tray, scatter the walnuts and also drizzle with a little oil and add for the last 5 mins of the grape cooking time. Remove both from the oven and leave to cool slightly.
In the meantime, toast 4 long slices of bread. Though the recipe states sourdough, the farm shop was out of bread so I ended up settling for a round loaf I got in M&S on the way back and it did work really well too. While toasting, slice the garlic cloves in half and rub one side of your steaming toast with the clove. This is one of those things that you'll kick yourself for never thinking of doing before.
Drizzle all the slices with a bit of olive oil and then crumble your goats cheese on top before sharing out the grapes and walnuts. Then using a dipper or teaspoon zig zag over a little local honey. You will find I will always push local honey - I will do a more scientific post on it at some point but for now, trust me on this. Finally, top with a few of the thyme leaves from the pan.
I took one bite of mine and had to turn off music and screens to just sit and savour. So. Amazingly. Good.
Formally Emma Gutteridge