Roasted Grape and Goat Cheese Crostini

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This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an appy to remember!

This Roasted Grape and Goat Cheese Crostini is surprisingly incredible!
If given the chance, I could simply eat the whole plateful and skip dinner.

I was a little skeptical when I found recipes for roasted grape crostini circulating on Pinterest. I mean, who has ever heard of roasting grapes? But since I know that roasting brings out the natural sugars and enhances the flavour of vegetables, I decided to give it a try.

And I’m so glad I did.

While some of the recipes used goat cheese, others used blue, ricotta or brie. I decided to just use the cheese, herbs and nuts that I like best. Soft, sweet warm grapes, nestled into creamy goat cheese, sprinkled with toasted hazelnuts, drizzled with honey, all on top of a crusty baguette slice–delicious!

Try this Fig and Goat Cheese Crostini too, or see my other appetizer recipes. Looking for more crostini recipes? Check 5 Tips for Making Crostini.

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Roasted Grape and Goat Cheese Crostini

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an impressive appetizer for any time of the year.

Course: Appetizer

Servings: 12

Author: Flavour & Savour

Ingredients

• 12 slices of a baguette of your choice (I used a spelt baguette)
• 2 tbsp extra-virgin olive oil divided
• 1 tbsp balsamic vinegar
• 2 sprigs fresh rosemary
• 36-40 red seedless grapes, enough for about 3-4 for each slice of baguette
• sea salt and freshly ground pepper
• 1/2- 3/4 cup goat cheese
• 1/4 cup finely chopped toasted hazelnuts
• honey to drizzle

Instructions

1. Preheat oven to 375F.
2. Wash and dry the grapes and remove the stems.
3. Finely chop one of the sprigs of rosemary. In a small bowl, toss the grapes with 1 Tablespoon of olive oil, balsamic vinegar, the chopped rosemary, and a little salt and pepper.
4. Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 min.
5. Toast hazelnuts in the oven, remove after 10 min and chop finely.
6. Brush a little olive oil on the baguette slices and toast in the oven for 5 min.
7. Spread 1 Tablespoon goat cheese on each baguette slice.
8. Sprinkle with a little chopped toasted hazelnuts.
9. Press 3-4 of the roasted grapes into the goat cheese.
10. Drizzle a little honey over each. Garnish with fresh rosemary and serve.

Recipe Notes

Use a gluten-free baguette to make the crostini if necessary.

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