- Preheat the oven to 180 fan. Put the grapes into a roasting dish and add 1 tbsp of the olive oil and the balsamic vinegar. Season with salt and pepper and mix well. Roast for 30-35 minutes until soft and sticky.
- Meanwhile, chuck the feta, yogurt, garlic and 1 tbsp of water into food processor and blitz until smooth and creamy. If it looks to thick, add another 1 tbsp of water to help. It should be the consistency of thick yogurt. I keep it in the fridge to stop it going too runny.
- Heat a griddle pan until smoking. Brush both sides of the ciabatta with the remaining olive oil and toast for 30 seconds to 1 minute a side until charred.
- To serve, spread the whipped feta onto the toasted ciabatta and top with the grapes. Scatter over the tarragon, pistachios and Turkish pepper flakes. Drizzle a little more balsamic, just a few drops on each one and then serve immediately.
Serves 8-10 as an appetizer
500g seedless red grapes
1 tbsp olive oil
2 tbsp Mazzetti Gold balsamic vinegar, plus extra for drizzling
100g Greek yogurt
1 clove garlic, roughly chopped
8-10 ½ cm slices of ciabatta bread 1 clove garlic
A handful of finely chopped tarragon leaves
10g pistachio nuts, bashed into a fine rubble
2 tsp Turkish pepper flakes
Salt and pepper