Roasted Grape and Whipped Goat Cheese Crostini
User Reviews
5
Roasted Grape and Whipped Goat Cheese Crostini
Description
This recipe starts with red seedless grapes roasted in olive oil, rosemary, salt, and pepper at a high temperature to release their natural sweetness and develop a slight caramelization. Simultaneously, a whipped spread is made by blending goat cheese, cream cheese, chopped rosemary, lemon zest, lemon juice, salt, and pepper until smooth and fluffy. The baguette rounds are brushed with olive oil and grilled until lightly charred and crisp.
Each crostini is assembled by spreading the whipped cheese, topping with several roasted grapes and their juices, then finishing with flaky sea salt, more fresh rosemary, and a drizzle of hot honey or regular honey with chili flakes for a warm, spicy contrast. The textures range from crisp bread to creamy cheese and soft, juicy grapes, while the flavors balance brightness, earthiness, sweetness, and spice.
This appetizer offers a sophisticated combination that works well served at gatherings or as a flavorful starter. The roasted grapes add a unique twist compared to fresh grapes, intensifying their flavor and softening their bite, complementing the creamy and tangy goat cheese spread magnificently.
Ingredients
For the Roasted Grapes:
- 16 ounces grape washed, dried, and removed from the stem, red, seedless
- 2 tablespoons extra-virgin olive oil
- ½ tablespoon rosemary fresh leaves
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
For the Whipped Goat Cheese Spread:
- 10 ounces goat cheese , at room temperature
- 5 ounces cream cheese , at room temperature
- 2 tablespoons rosemary chopped, fresh
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
For assembling:
- 1 baguette sliced into rounds, French
- extra-virgin olive oil , for grilling the bread
- sea salt for serving, flaky
- hot honey for serving, or use regular honey, and sprinkle with chili flakes
- 2 teaspoons rosemary for serving, fresh, chopped
Instructions
- Preheat the oven to 450°F. Place the grapes on a large sheet pan and drizzle with olive oil. Sprinkle with salt, pepper, and rosemary leaves then toss to coat, spreading them out in an even layer. Roast in the oven for 10 minutes, then set aside to cool.
- While the grapes are roasting, make the whipped goat cheese spread. Add all ingredients to a food processor and process until smooth and creamy, scraping down the sides a couple of times. Or, use an electric hand blender to whisk in a bowl.
- Heat your grill or a grill pan over medium-high heat and brush grates or pan with olive oil. Liberally brush both sides of the baguette rounds with olive oil. Once the grill or pan is hot, add the baguette rounds and grill each side until light grill marks appear (you may need to do this in batches).
- Spread 1-2 tablespoons of the whipped goat cheese on top of each baguette round. Spoon a few grapes and some of their juices on top, followed by a pinch of flaky sea salt, a few sprigs of rosemary leaves, and a drizzle of hot honey. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16to 20
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 245mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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