Good Housekeeping UK//Hearst Owned

Baked Tunworth with Roasted Grapes and Crostini

Name: Baked Tunworth with Roasted Grapes and Crostini
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 garlic clove, thinly sliced; Small handful sage leaves; 6 tbsp. extra virgin olive oil; 800 g red or black grapes on the vine; 2 tbsp. white balsamic vinegar; 1 tbsp. runny honey; sea salt flakes; 250 g (9oz) box Tunworth cheese; 1 olive ciabatta loaf, sliced

Forget Camembert, British Tunworth (made in Hampshire) is our go-to cheese for this indulgent starter.

By The GH Kitchen TeamPublished: 10 January 2018

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Cal/Serv:

344

Ingredients

1 garlic clove, thinly sliced
Small handful sage leaves
6 Tbsp. extra virgin olive oil
800 g red or black grapes on the vine
2 Tbsp. white balsamic vinegar
1 Tbsp. runny honey
sea salt flakes
250 g (9oz) box Tunworth cheese
1 olive ciabatta loaf, sliced

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Soak the garlic and sage leaves in 2tbsp olive oil for 10-15min.
2. Step 2
  Toss the grapes in 2tbsp olive oil, vinegar, honey and a generous pinch of sea salt flakes; transfer to a large baking tray in a single layer and roast in the oven for 30-35min, or until tender and juicy.
3. Step 3
  Cut an 18cm (7in) circle of baking parchment. Unwrap the Tunworth, reserving the box. Sit the cheese in the centre of the parchment and return to the base of the box. Use a sharp knife to score a lattice into the surface of the cheese. Poke the slices of soaked garlic and sage leaves into the cuts and drizzle over the infused oil; sprinkle over some sea salt flakes and set aside on a baking tray until ready to bake.
4. Step 4
  Put cheese into the oven alongside the grapes for the final 15-20min cooking time, until oozing and soft. Arrange ciabatta slices on a large baking tray, drizzle with the remaining olive oil, add to oven and bake for 10-15min, turning halfway through, until crisp and golden. Serve straight away with cheese and grapes.

Per Serving:

Calories: 344
Fibre: 2 g
Total carbs: 35 g
Sugars: 19 g
Total fat: 18 g
Saturated fat: 7 g
Protein: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time