• 250g green seedless grapes
  • 250g red seedless grapes
  • 1 large sprig fresh rosemary, leaves picked
  • 2 tsp balsamic vinegar
  • 120g goats cheese, crumbled
  • 125ml (1/2 cup) pouring cream
  • 2 slices prosciutto
  • 60g pkt Jos Poell Salad/Cocktail Cups
  • Preheat oven to 180°C. Place the grapes in a baking dish. Sprinkle with the rosemary and drizzle over the vinegar. Bake for 25-30 minutes or until soft. Set aside for 10 minutes to cool slightly.
  • Meanwhile, use electric beaters to beat the goats cheese and cream in a small bowl until well combined.
  • Tear prosciutto into 20 small pieces. Divide the goats cheese mixture evenly among the cocktail cups. Top with the grape mixture and prosciutto.
  • Protein Dietary Fibre 2.00g 0.50g Fat Total Energy 5.50g 335kJ Fat Saturated Sodium 3.50g – Carbohydrate Total Cholesterol 5.50g – Carbohydrate Sugars –