Photography by Madi Flournoy Henderson
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Holiday Recipe
Roasted Grape Goat Cheese Crostini
I’m excited to share one of my favorite holiday recipes with you all! Several years back I stumbled upon a roasted grape & goat cheese dip, served with crackers, and I decided to tweak it a bit and create an easy DELICIOUS appetizer. This roasted grape and goat cheese crostini recipe is simple to make and is a crowd pleaser! A touch of rosemary creates a perfect holiday appetizer too.
Ingredients
- red seedless grapes (roast as many as you think you’ll need based on the number of people being served)
- Italian loaf of bread (2 loafs if serving a larger group)
- goat cheese log (if available, I purchase honey goat cheese, regular goat cheese will do as well)
- chopped pecans
- light olive oil
- balsamic vinegar glaze
- pepper
- rosemary sprigs
- honey
Directions
- preheat ove to 350
- wash grapes and remove stems
- mix approximately 2 tablespoons of olive oil with 1 tablespoon balsamic glaze (whisk together and add some fresh pepper into the mixture)
- chop some fresh rosemary and add it to the olive oil, balsamic glaze, & pepper mixture and stir it all together
- in a bowl, mix grapes with olive oil mixture and stir together to ensure that the grapes are coated
- transfer to a baking dish and roast the grapes for approximately 45-60 minutes (grapes should appear soft and somewhat wilted)
- while roasting, prepare your crostini by brushing a little bit of olive oil on each piece (I also let the goat cheese sit out for a bit to soften)
- after roasting the grapes, toast your crostini until lightly toasted & golden (you don’t want your crostini to be too crispy)
- spread goat cheese on toasted crostini and then spoon on the roasted grape mixture
- sprinkle chopped pecans on the toasted crostini and then drizzle honey over top
- serve while warm
Eat and Enjoy
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