Tiziano cocktail + Roasted grape cicchetti with goat cheese, thyme and balsamic vinegar
 
 
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Ingredients
Tiziano Cocktail:
  • Uva fragola (Concord Grape) / 1 part
  • Prosecco or Spumante Brut / 2 Parts
Roasted grape cicchetti with goat cheese, thyme and balsamic vinegar
  • Sliced bread (Filoncino type)
  • 80 g creamy goat cheese
  • ⅘ bunches of sweet black seedless grapes
  • 4 sprigs of fresh thyme
  • Freshly ground black pepper
  • Balsamic vinegar glaze to taste
Instructions
How to make Tiziano cocktail:
  1. Wash and dry the grape. Using a potato masher, press the grape directly into the glass or flûte, preferably after chilling it in the fridge, to get the juice (approx. ⅓ of the glass).
  2. Fill the remaining ⅔ of the glass with Prosecco or Spumante Brut. Serve immediately.
How to make cicchetti:
  1. Wash and dry the bunches of grapes and place them on a baking sheet lined with parchment paper. Bake them in a ventilated oven at 150 C * for 8 minutes, extract and let it cool down.
  2. Slice the bread and toast it on a cast iron pan. Spread the goat cheese on the bread slices when they are still hot.
  3. Place the roasted grape on the slices, add a few leaves of fresh thyme, a sprinkling of black pepper and a few drops of balsamic vinegar glaze. Serve when they are still warm.
Recipe by The Freaky Table at http://www.zairazarotti.com/venetian-aperitif-tiziano-a-cocktail-inspired-by-the-master-of-color-some-roasted-grape-cicchetti/