What You'll Need:
- 100 g prosciutto
- 200 g soft goat cheese, room temperature
- 1/2 cup Very Berry Cherry Preserves
- 1/3 cup shelled pistachios, roughly chopped
- 2 tsp fresh thyme leaves, plus a few sprigs for garnish
- Cracked black pepper and flaky sea salt, to taste
- 1 cup red grapes
- Crostini, seeded crackers, or your favourite gluten-free crackers
How to make:
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Preheat the oven to 400°F. Lay the prosciutto in a single layer on a parchment-lined baking sheet and bake for 8 to 10 minutes, until crisp. Let cool, then crumble into small pieces.
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Spread the goat cheese in a thick swoosh across the centre of your board, making a little well down the middle with the back of a spoon.
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Spoon the Very Berry Cherry Preserves into the well and give it a gentle swirl.
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Top with the crispy prosciutto, pistachios, and thyme leaves, then finish with a crack of black pepper and a pinch of flaky salt.
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Arrange the grapes beside the cheese, tuck the crackers and crostini around the edges, add the thyme sprigs for garnish, and serve.
TIP: Take the goat cheese out of the fridge about 20 minutes before building the board so it spreads like a dream. The prosciutto can be crisped a day ahead and stored in an airtight container.
