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Baked Tunworth with Roasted Grapes and Crostini

British Tunworth (made in Hampshire) is our go-to cheese for this indulgent canapé. To make this suitable for vegetarians, use a vegetarian Camembert instead.

Serves 8

Hands-on time: 25 minutes, plus marinating

Cooking time: about 35 minutes

1 garlic clove, thinly sliced

Small handful fresh sage leaves

6 tbsp extra-virgin olive oil

800g (1lb 12oz) seedless red or black grapes, on the vine

2 tbsp white balsamic vinegar (or white wine vinegar)

1 tbsp runny honey

Sea salt flakes

250g (9oz) box Tunworth cheese (available online)

1 olive ciabatta loaf, sliced

Per serving 344 cals, 10g protein, 18g fat (7g saturates), 35g carbs (19g total sugars), 2g fibre

1. Preheat the oven to 180°C (160°C fan) mark 4. Soak the garlic and sage leaves in 2 tablespoons of the olive oil for 10–15 minutes.

2. Toss the grapes in 2 tablespoons of the olive oil, the vinegar, honey and a generous pinch of sea salt flakes. Spread out in a large baking tray in a single layer and roast in the oven for 30–35 minutes, or until tender and juicy.

3. Meanwhile, cut out an 18cm (7in) circle of baking parchment. Unwrap the Tunworth, reserving the box. Sit the cheese in the centre of the parchment and replace in the base of the box. Use a sharp knife to score a lattice in the surface of the cheese. Poke the slices of soaked garlic and sage leaves into the cuts and drizzle over the infused oil. Sprinkle over some sea salt flakes and set aside on a baking tray until ready to bake.

4. Put the cheese into the oven alongside the grapes for the final 15–20 minutes of cooking time, until oozing and soft. Meanwhile, arrange the ciabatta slices on a large baking tray, drizzle with the remaining olive oil, and bake in the oven for 10–15 minutes, turning halfway through, until crisp and golden. Serve straight away with the cheese and grapes.