This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an impressive appetizer for any time of the year.
Cuisine American, Italian
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Author Flavour & Savour
1/2baguette spelt, whole grain or gluten-free
2tbspextra-virgin olive oildivided
24-36red seedless grapesenough for about 2-3 for each slice of baguette
Whipped Goat Cheese Spread
1/4cupcream cheeseregular or low-fat
1/2tsplemon zestfinely grated
1/2tsplemon juicefreshly squeezed
1/4cuphazelnutsfinely chopped and toasted
honey to drizzle
Preheat oven to 375 °F.
Slice the baguette into 1/2 inch slices.Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender. Remove from oven and let cool.
Toast hazelnuts in the oven, remove when lightly browned and fragrant (about 7 - 10 minutes) and chop finely.
Wash and dry the grapes and remove the stems.
In a small bowl, toss the grapes with 1 tablespoon of the olive oil. Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 minutes. Remove from the oven, drizzle with balsamic vinegar, sprinkle with finely chopped rosemary and a pinch or two of salt.
In a mini food processor (or blender) make the whipped goat cheese: combine goat cheese, cream cheese, 1 tsp honey, 1/2 tsp lemon juice and 1/2 tsp lemon zest. Process until blended.
Spread each baguette slice with whipped goat cheese, Sprinkle with a few chopped toasted hazelnuts. Top with two or three roasted grape halves, then drizzle with remaining honey and the remaining freshly chopped rosemary. Serve and enjoy!
Use a gluten-free baguette to make the crostini if necessary.