Tiziano cocktail + Roasted grape cicchetti with goat cheese, thyme and balsamic vinegar
Author: Zaira Zarotti | The Freaky Table
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:
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).
Fill the remaining ⅔ of the glass with Prosecco or Spumante Brut. Serve immediately.
How to make cicchetti:
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.
Slice the bread and toast it on a cast iron pan. Spread the goat cheese on the bread slices when they are still hot.
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 https://www.zairazarotti.com/venetian-aperitif-tiziano-a-cocktail-inspired-by-the-master-of-color-some-roasted-grape-cicchetti/