Roasted grapes = MIND BLOWN!!!
I had roasted grapes for the first time when I was out at a restaurant a few months ago. They were served on top of a mixed green salad. And boy were they delicious! The roasting brings out the inherent sweetness in the grapes and the skin becomes all soft and wrinkly. They were easily the best part of my meal.
Since then, I’ve made roasted grapes a few times at home to be used as a salad topping. But then I discovered an even better way to use them: as a appetizer with goat cheese and bread. Because everything is better with goat cheese and bread, in my humble opinion.
These little crostinis are like cheese and crackers on steroids. Try them out at your next party and impress all your guests!
Roasted Grape and Goat Cheese Crostinis
- 1 lb seedless red grapes
- 1 tsp. fresh rosemary, chopped
- Approximately 4 tablespoon extra-virgin olive oil, divided
- 1 rustic French baguette
- 1 cup shallots, thinly sliced
- 2 tablespoons unsalted butter
- 8 ounces goat cheese, softened at room temperature
- 1 tablespoon honey
- Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast in your pre-heated oven for 20 minutes. The grapes will be wrinkly and starting to release their juices, but they should still hold their overall shape. Remove them from the oven and set aside.
- Meanwhile, slice the French baguette into 1/2 inch slices (I ended up with 24 pieces). Place the slices on a large baking sheet and brush each piece with olive oil (you'll need between 1 and 2 tablespoons of olive oil for this). Transfer to your pre-heated oven and bake for 6-8 minutes. Remove from the oven and set aside.
- In a skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Add the sliced shallots and sauté until they are soft and lightly browned, about 8-10 minutes. Remove from the heat and set aside.
- In a medium bowl, mix the goat cheese with the honey. Add in the sautéed shallots plus any accumulated juices. Stir to combine.
- Assemble the crostinis. Spread approximately 1 tablespoon of the goat cheese-shallot mixture onto each toasted baguette slice. Top each slice with a few grapes and serve.
1. If you don’t like goat cheese, ricotta or cream cheese would be a great alternative.
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