½ cup sugar
1¼ cups fresh walnut halves
1 teaspoon sea salt
1 tablespoon pomegranate molasses
2 tablespoons olive oil
freshly ground black pepper
350 grams red seedless grapes
30 dried or 8 fresh figs
1 small ciabatta loaf, sliced into 15 pieces about 1cm thick
300 grams soft blue cheese
2 cups wild rocket leaves
1 tablespoon balsamic vinegar
Preheat the oven to 180°C.
Put the sugar in a clean saucepan with 1 tablespoon of water and whisk to combine.
Put the walnuts on a baking paper lined oven dish and cook the sugar and water over a medium high heat.
Whisk to dissolve the sugar then don’t stir again as it turns to white crystals then transforms into pale, golden amber. Pour immediately over the walnuts and sprinkle with sea salt, then leave to cool until hard.
Put the grapes on an oven tray and whisk one-tablespoon of olive oil with the pomegranate molasses. Drizzle over the grapes and season with sea salt and black pepper. Roast for 20–25 minutes until just starting to split.
Chop the dried figs in half and remove the stalks (if using fresh figs, cut into quarters). Heat a grill plate (or you can use a large frying pan) and toast the ciabatta on both sides until golden.
Slice the cheese into 15 pieces (or to match the size of the grilled ciabatta). Toss the rocket leaves with the remaining olive oil whisked with the balsamic vinegar. Top each bruschetta with blue cheese, rocket leaves, figs and roasted grapes. Break up the walnuts (give them a bit of a bang with the wooden spoon or a blunt knife) and add on top. Makes 15 bruschetta
Cook's note: I left a few of my grapes attached to the stems for aesthetic purposes, but for ease of eating I recommend removing most of them.