Roast grapes & chicory salad with baked cheesy toasts

Name: Roast grapes & chicory salad with baked cheesy toasts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 400 g pack black seedless grapes; 2 red onions, cut into thin wedges; 140 g pack red chicory, each head halved lengthways; 2 tbsp olive oil; 200 g No.1 White Sourdough Bread; 2 tbsp balsamic vinegar (a syrupy one is best); 200 g pack No.1 Brillat-Savarin Affiné, sliced; Few sprigs thyme; 80 g pack watercress

Sweet roasted grape juice blends with the balsamic, to create the most delicious dressing.

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2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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400g pack black seedless grapes
2 red onions, cut into thin wedges
140g pack red chicory, each head halved lengthways
2 tbsp olive oil
200g No.1 White Sourdough Bread
2 tbsp balsamic vinegar (a syrupy one is best)
½ x 200g pack No.1 Brillat-Savarin Affiné, sliced
Few sprigs thyme
80g pack watercress

Preheat the oven to 200°C, gas mark 6. Separate the grapes into 4 smaller bunches and place on a large baking tray with the onions and chicory. Drizzle over 1 tbsp oil and season. Lay the bread in an even layer on a separate baking tray, then bake both trays for 10 minutes.
Remove the trays from the oven. Drizzle the balsamic over the grapes, chicory and onions, then toss well to coat. Top each piece of bread with some cheese and picked thyme leaves (or a sprig on each if the thyme is soft).
Return the trays to the oven for 10 minutes, more, until the cheese melts and the grapes are starting to burst.
Arrange the grapes, chicory and onions with the watercress on a large platter, and pour over the juices from the tray. Top with the cheesy toasts and serve.