banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Grape and Goat Cheese Crostini

    Share

    Roasted Grape and Goat Cheese Crostini

    Giving grapes some time in the oven serves to elevate their natural sweetness and makes them a perfect foil for the creamy goat cheese in this delightful appetizer.

    Advertisement

    2 cups (500 mL) seedless red grapes 4 tsp (20 mL) grapeseed oil or sunflower oil, divided 1/8 tsp (0.5 mL) salt 1/8 tsp (0.5 mL) black pepper 1 small organic (or gluten-free) whole grain baguette 3 oz (85 g) soft goat cheese 2 tsp (10 mL) finely chopped rosemary or fresh thyme 1 tsp (5 mL) lemon zest

    Preheat oven to 425 F (220 C). Toss grapes with 2 tsp (10 mL) oil, salt, and black pepper. Arrange grapes in a single layer on baking sheet. Roast until grapes have softened and darkened, about 25 minutes.

    Reduce oven temperature to 350 F (180 C). Diagonally cut baguette into 1/2 in (1.25 cm) thick slices, place on baking tray, and brush tops with remaining oil. Bake for 8 minutes, or until toasted.

    In small bowl, stir together goat cheese, rosemary or thyme, and lemon zest.

    To serve, spread goat cheese mixture on bread slices and top with roasted grapes.

    Serves 4.

    Each serving contains: 220 calories; 8 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 26 g total carbohydrates (14 g sugars, 3 g fibre); 307 mg sodium

    source: "A Red Inspired Menu", alive #388, February 2015

    Advertisement

    Roasted Grape and Goat Cheese Crostini

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.