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!
- 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
- Preheat oven to 375F.
- Wash and dry the grapes and remove the stems.
- 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.
- Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 min.
- Toast hazelnuts in the oven, remove after 10 min and chop finely.
- Brush a little olive oil on the baguette slices and toast in the oven for 5 min.
- Spread 1 Tablespoon goat cheese on each baguette slice.
- Sprinkle with a little chopped toasted hazelnuts.
- Press 3-4 of the roasted grapes into the goat cheese.
- Drizzle a little honey over each. Garnish with fresh rosemary and serve.
Use a gluten-free baguette to make the crostini if necessary.