Simple and delicious recipe for a plate to share. Top these Croutons with Roasted Grapes, Pork Loin and Stracchino with De Nigris Black Modena Pearls.

Ingredients for 8 People

  • 64 pieces of white grapes
  • 8 slices of loaf-like white bread, about 1.5 cm thick
  • 7 oz of soft cheese
  • 8 thin slices of pork loin
  • 1.8 oz of De Nigris Black Modena Pearls
  • 1 sprig of fresh thyme
  • extra virgin olive oil, to taste
  • pepper

For the recipe

Croutons with Roasted Grapes, Pork Loin, Stracchino and Balsamic Vinegar Pearls

Preheat the oven to 210°C. 

Wash the grapes, dry them and place them on a baking tray lined with parchment paper. Season with a drizzle of oil and a pinch of pepper and cook for about 8 minutes; take out and leave to cool. 

Slice the bread and heat the slices on a very hot grill for a few minutes until they are toasted. 

Spread the stracchino generously on the bread. Arrange two slices of lonzino on each crouton. 

When the grapes have cooled, gently arrange four or five grapes on each slice of bread. 

Complete with a few De Nigris Black Modena Pearls, decorate with fresh thyme leaves and serve.