There are many names for toasted bread with different toppings, normally served as an aperitivo or tapa and traditionally a way of salvaging bread that was going stale. In Spain tostas are a common feature on taps bar menus but probably the most well known name in the UK for these toasted bites is bruschetta or crostini. Traditionally, bruschetta are toasted bread served with a topping of chopped tomato, olive oil and herbs whilst crostini are toasts with a larger variety of toppings. For this dish, we wanted to get creative and so have used some sherry vinegar to create a glaze for the tomatoes and pilled these on top of a delicious rosemary sheeps’ cheese and some mango jam.Print
Rosemary Cheese Bruschetta with Cherry Tomatoes, Grapes & Mango
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Cuisine: Tapas
- 6 slices bread, use your favourite bread: baguette, sourdough etc
- 250g cherry tomatoes
- 50g grapes
- 3tbsp sherry vinegar
- 1tsp rosemary (chopped)
- 1 tsp sage leaves (chopped)
- 1 tsp olive oil
- 1 tsp honey
- 1/4 tsp mustard powder
- 6 tsp mango jam
- 110g rosemary cheese or other semi-cured cheese (grated)
- salt and pepper to taste
- Preheat your oven to 180C.
- Cut six slices of bread and toast them under the grill, then set aside.
- In a small mixing bowl mix together the sherry vinegar, olive oil, rosemary, sage, mustard powder and honey to make a dressing.
- Then place the cherry tomatoes and grapes in a baking tray and pour over the sherry vinegar dressing. Cook in your pre-heated oven for about 20 minutes, until the tomatoes are soft, and then set to one side.
- On each slice of toast, spread 1 tsp of mango jam and some grated cheese and put under the grill until the cheese has melted.
- Then remove and add the cherry tomatoes and grapes on top and heat for a further two minutes to warm before serving.