Friday, July 8, 2011

Goat Cheese and Grape Crostini

Looking through my recipe binder, I found a picture of crostini topped with grapes. There was no recipe with it, but I couldn't resist giving them a try. I made a big batch for appetizers at a dinner party and they had disappeared by the time dinner was ready.

My favorite part about this recipe is the combination of hot and cold. Your teeth sink into a warm piece of toasted bread topped with soft melted cheese, but the grapes are still cool with a different kind of crunch. I also like the balance of sweet and salty. If you're not a fan of goat cheese, you might consider making these with another spreadable soft cheese, like brie. Or if you are feeling adventurous, you could try one of the soft cheeses on this list.

  • most of 1 baguette or French loaf, sliced into rounds
  • 8 oz. soft goat cheese
  • freshly ground pepper
  • 1/4 bunch flat leaf parsley, chopped
  • red seedless grapes, halved
  1. Preheat oven to 425 degrees.
  2. Smear each baguette round with goat cheese, then place on large cookie sheet with sides. 
  3. Sprinkle crostini with pepper, then parsley.
  4. Bake at 425 degrees for 8-12 minutes, until goat cheese is softened and bread is barely toasted.
  5. Remove from oven. As crostini are cooling, top each round with a few grape halves.