Ingredients
- 4 tablespoon pine nuts carefully roasted in a non-stick pan
- 300g white grapes, preferably cut in halves
- 2 tablespoon mild honey
- 1-2 tablespoons melted butter
- 2 tubs Curdly cut horizontally to create 4 rounds
Method
Warm the butter with the honey and the grapes on low heat. Leave to infuse for about 3 minutes.
Place the four halves of Curdly in four small ovenproof dishes. Pour the grape-honey mixture over them. Sprinkle with pine nuts. Grill them in the oven for 8-10 minutes. Serve hot.
Esther Haeusermann
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