Sweet & Savory Roasted Grape Holiday Appetizer

Photography by Madi Flournoy Henderson
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H O L I D A Y   R E C I P E 
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.
I N G R E D I E N T S
  • 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
D I R E C T I O N S
  • 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
E A T  &  E N J O Y