These irresistible Roasted Grape Crostini combine balsamic-roasted grapes with whipped goat cheese, pine nuts, and a drizzle of honey for an easy and delicious appetizer.
Confession: I hate going out on New Year’s Eve. Don’t get me wrong, I love to celebrate (and have the party hats and confetti to prove it), but I’d much rather entertain friends at home than venture out on what can be the craziest of crazy nights on the restaurant scene.
A bottle of well-chilled champagne, a smorgasbord of snacks, and the company of good friends, and I’m ready to ring in the New Year.
(Not to mention at least a few episodes of the Twilight Zone Marathon. “Talky Tina,” anyone?)
Try as I might to avoid falling into a New Year’s Eve recipe rut, a few snacks (namely; Savory Palmiers and Spinach and Artichoke Dip) always seem to make a repeat appearance. To keep things fresh (new year, new recipe, right?), I like to add one or two new items to the table.
This year, I’m loving Roasted Grape Crostini. To be perfectly honest, I’m such a carb lover that you could put pretty much anything atop a slice of baguette and I’ll be your best friend. These balsamic-roasted grapes, however, married with tangy whipped goat cheese, a few pine nuts, and a drizzle of honey, were downright addictive.
Roasted grapes seem to be everywhere the past few years. I’ve seen them baked into foccacia and pies, cooked down into jam, and even alongside wine-braised chicken dishes.
The first time I tasted a roasted grape, I instantly understood their popularity. As with most roasted fare, a trip to the oven intensifies the grape flavor while mellowing some of the sugary “bite” they can have straight out of the bag.
A splash of balsamic vinegar and a sprig of rosemary rounds out their flavor, resulting in a treat that, frankly, I wouldn’t mind eating with a spoon.
The few times I’ve made these this holiday season, we’ve prefered the grapes when I’ve pulled them out of the oven when they’re soft and beginning to release their juices, but haven’t lost their shape entirely (an “al dente” of sorts).
As with most of my favorite hors d’oeuvre recipes, all of the components for these crostini can be made in advance and stored in the refrigerator until ready to serve (to fully enjoy the flavors, lightly warm the grapes and juices, and allow the goat cheese to soften before serving).
The crostini can be fully assembled and served on a platter, or for a more casual presentation, you could certainly allow friends to assemble their crostini on their own. They’ll be delicious either way.
Wishing you and yours a Happy, Healthy 2015! Cheers!
See more Appetizer and Snack recipes:
Hot Crab Salsa Dip
Potato and Zucchini Chips with Gorgonzola and Thyme
Savory Palmiers
Spinach and Artichoke Dip
Roasted Grape Crostini
Ingredients
To roast the grapes
- 1 pound seedless black and/or red grapes , removed from stems and washed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 sprig fresh rosemary
- sea salt and freshly-ground pepper
To make the whipped goat cheese
- 6 ounces goat cheese (about 1 cup crumbled)
- 3-4 tablespoons heavy cream
- sea salt
To assemble the crostini
- 12 slices baguette , 1/2-inch thick
- 2 tablespoons extra virgin olive oil
- 3 tablespoons pine nuts
- 1 tablespoon honey
- 1 tablespoon chopped fresh rosemary
- sea salt and freshly-ground pepper
Instructions
Roast the grapes
- Preheat oven to 400 degrees F with rack in middle position. On baking sheet (lined with parchment, for easy cleanup, if desired), or in a square baking dish, toss grapes, extra virgin olive oil, balsamic vinegar, and rosemary. Season with a generous pinch of sea salt and a few grinds of black pepper.
- Roast, 20-30 minutes (depending on grape size), until grapes are soft but still intact, skins split and pucker, and juices begin to release. Shake pan a few times during roasting to turn grapes. Remove from oven and transfer grapes and any accumulated juices to a bowl and let stand until just warmer than room temperature.
Make the whipped goat cheese
- In a small food processor, or in a bowl with a hand mixer, whip goat cheese, heavy cream, and a pinch of sea salt until smooth and spreadable. (Amount of heavy cream will depend on the moisture of the goat cheese you use.)
Assemble the crostini
- Place baguette slices on a baking sheet and brush tops with extra virgin olive oil. Bake in a 400 degree F oven for 6-8 minutes, until lightly toasted. Set aside to cool.
- On another small baking sheet, toast pine nuts 6 minutes, until light golden brown. Set aside.
- Top each cooled baguette slice with a dollop of whipped goat cheese, roasted grapes (and juices) and pine nuts. Lightly sprinkle with sea salt and chopped rosemary. Finish each crostini with a light drizzling of honey. Serve.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
I love crostini.. never though have I made a grape crostini. This is definitely something delicious I need to try!
Thanks for commenting, Thalia! We really enjoyed these –it was something different from the crostini toppings we all love, but have had so many times. (I’m actually making another batch tonight!) Hope you enjoy them as much as we do. Happy New Year!