A great afternoon or mid-morning snack! Roasted grapes add an interesting touch to this dish.

Ingredients

2 Slices of Crusty Bread (Sourdough Preferable)

Small Bunch of Red Seedless Grapes

150g Prosciutto Slices

2 Tbsp Pukara Estate Black Olive Tapenade

80mL Pukara Estate Premium Extra Virgin Olive Oil

2 Basil Leaves

Method

In a small frying pan, heat 30mL of the olive oil. Slice each grape in half and toss into the hot oil with a pinch of salt and pepper until slightly browned. Set aside. Brush the sliced bread with a little olive oil, then place on a hot grill plate until charcoal lines appear. Turn and repeat. Place the prosciutto slices on the grill for 30 seconds on each side until they crisp up slightly. Spread 1 tbsp of the tapenade on each piece of bread. Top with prosciutto slices, pan-fried grapes, and a basil leaf. Serve immediately.