Goat's cheese, roasted grape & walnut bruschette from Polpo: A Venetian Cookbook (of Sorts) (page 84) by Russell Norman

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Ingredients

thyme
sourdough bread
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Serves : makes 2
EYB Comments

The online recipe may not be available in all countries. Can substitute soda bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

The online recipe may not be available in all countries. Can substitute soda bread for sourdough bread.
hlange on August 25, 2025

Absolutely exceptional.
joneshayley on February 10, 2020

These are truly delightful. Simple ingredients prepared and served to their absolute best. The flavours complement and surprise. Definitely worth making.
Barb_N on January 09, 2020

I also roasted the grapes and walnuts together, with fresh thyme. The first night I plated with ricotta (a la Half Baked Harvest Super Simple). Second time around I used goat cheese - unexpectedly I preferred the flavors with the ricotta.
SheilaS on October 07, 2018

Absolutely delicious and so easy. Excellent ROI
Astrid5555 on September 06, 2015

These are truly amazing! The combination of grapes, walnuts and goat cheese makes for a great flavor combination with contrasting textures. Topped them with truffle honey from Italy. Big hit with dinner party guests!
TrishaCP on July 06, 2015

Amazing. I made it with the honey (lavender) and it wasn't too sweet for me (thanks to both the cheese and the garlic).
lilham on May 10, 2015

This is very good. I used dried thyme. And like stockholm28, I used only one roasting pan for both the grapes and the walnuts. Mr lilham was skeptical because he doesn't like sweet dishes for main courses. But even he thought this was terrific.
Breadcrumbs on May 01, 2015

p. 84 - mr bc loves goat cheese and I detest it. He’s been talking about this recipe all month and I finally broke down and made it for him. Not surprisingly, he loved it. He said he’d give it a 10/10. He said I don’t know what I’m missing and judging by reviews here (bruschetta-fatigued-cucina-LlM clan excluded!) he may be right. I just can’t get past the pig-pen (goat-pen?)/barnyard smell of that repulsive cheese. Anyway, our sourdough was huge and he had 3 servings. He said he’d happily have this for breakfast tomorrow as well. If you like goat cheese, I suspect you’ll love this dish as well. I didn’t have thyme so I used toasted fennel seeds here. I used a clover honey atop. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9546988#9546988
stockholm28 on April 13, 2015

I thought it was terrific. In order to avoid dirtying two pans, I put the grapes in first and added the walnuts to the same pan after 5 minutes. I tried it both with and without the honey and liked it better with the honey. I liked the flavor of the honey against the sharp goat cheese.