Toasted crostini with grape chutney and ham

Ingredients for 4 servings:

• 300 g grapes, blue
• 1 tsp butter
• 30 ml port wine
• 1 tbsp raspberry vinegar
• 1 sprig(s) rosemary, fresh
• 1 tbsp cornstarch
• 8 slices of ciabatta
• 120 g ham
• 1 shallot(s)
• Salt
• pepper
• Clarified butter
• Flowers, blue, edible e.g. violets or borage for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the grapes, halve them, and remove the seeds. Peel the shallot and chop very finely. Melt the butter in a non-stick pan and sauté the shallots. Add the grapes and deglaze with port wine and vinegar. Add the rosemary and continue to reduce the chutney. Once the chutney has reduced, remove the rosemary. Dissolve the cornstarch in cold water and stir into the chutney, stirring constantly. Season with salt and pepper. Depending on the acidity of the grapes, you can also add a pinch of sugar. Melt the clarified butter in a non-stick pan and toast the ciabatta slices in it. The more clarified butter you use, the crispier and tastier the crostini will be. Drain the toasted slices on some kitchen paper. Serve with the chutney, ham, and flowers.