A sophisticated appetizer that balances the jammy sweetness of blistered grapes with tangy goat cheese and the peppery finish of fresh basil.
Roasted
20 Minutes
Party Favorite
Why This Recipe Shines
- Concentrated Flavor: Roasting grapes makes them burst with a honey-like sweetness that you just don’t get with raw fruit.
- Textural Harmony: The crunch of the toasted baguette meets the velvet creaminess of the goat cheese.
- Visual Appeal: The deep purple grapes against the white cheese and green basil create a stunning presentation.
What You’ll Need
- 1 Baguette (sliced into 1/2 inch rounds)
- 2 cups Red Seedless Grapes
- 6 oz Goat Cheese (softened)
- 1/4 cup Fresh Basil (chiffonade)
- 2 tbsp Olive Oil
- 2 tbsp Honey (for drizzling)
- Flaky Sea Salt & Black Pepper
Step-by-Step Instructions
- Roast the Grapes: Preheat oven to 400°F (200°C). Toss grapes with 1 tbsp olive oil and a pinch of salt. Roast on a parchment-lined sheet for 15-20 minutes until they begin to burst and look “jammy.”
- Toast the Baguette: While grapes roast, brush baguette slices with remaining olive oil. Place on another tray and toast for 5-8 minutes until golden and crisp.
- The Spread: Spread a generous layer of softened goat cheese onto each warm crostini.
- Assemble: Top the cheese with 2-3 roasted grapes. Press them down slightly so they release some of their juice into the cheese.
- Garnish: Sprinkle with fresh basil and a pinch of black pepper. Drizzle each piece with honey and a tiny bit of flaky sea salt just before serving.
Chef’s Tip: Use “Log” style goat cheese for the tangiest flavor, or whip the goat cheese with a teaspoon of heavy cream for an extra-smooth, cloud-like texture!
