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Roasted Grape Crostini

Balsamic Roasted Grape Crostini with Rosemary

December 4, 2017
Roasted Grapes

Despite popular belief, grapes are not just good for making wine, cheese boards and Dimetapp. They are actually a highly versatile berry that can be roasted much like any other to complement pork tenderloin, roast chicken or even a scoop of vanilla ice cream. Top them on a pizza with salty gorgonzola cheese, or add them to your next loaf of olive oil bread, I promise you’ll be delightfully surprised and a little confused as to why you hadn’t cooked with grapes sooner. 

Today, I want to share this delicious recipe for Balsamic Roasted Grape Crostini just in time for your holiday gatherings. This recipe checks all the boxes! It’s simple to make, requires few ingredients, plates and shares well and is a bit unexpected. 

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Before roasting, I like to toss the grapes with a bit of balsamic vinegar and olive oil and then perfume them with a few pinches of fresh rosemary leaves. Once in the oven, it won’t be long before you hear them simmering away, releasing their flavorful and fragrant juices. I like to pull them out of the oven just before they start to lose their shape. Then, it’s time to pile them high atop a toasted baguette with a smear of herbed goat cheese and a garnish of chopped rosemary and pine nuts.

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Roasted Grape Crostini
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Oh and one last thing! If you’re bringing these to a party, the grapes may be mistaken for olives given their post-roast appearance. You can either dice them up a bit, put out a sign or just allow people to be pleasantly surprised! 

Enjoy!

Xx Mackenzie


Balsamic Roasted Grape Crostini with Rosemary 

INGREDIENTS

  • 1 french baguette
  •  About 3 cups grapes, sliced in half lengthwise
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • herbed or regular goat cheese
  • a scant 1/4 cup toasted pine nuts 
  • 1 sprig fresh rosemary torn into small clusters, plus 1 tsp. finely chopped fresh rosemary 

INSTRUCTIONS 

  1. Preheat the oven to 425 degrees F. Then, wash the grapes and slice in half lengthwise. Place into a large bowl. Add in the olive oil, balsamic, salt and pepper and toss until combined. 
  2. Line a baking dish with parchment paper and pour in the grapes, then sprinkle a few clumps of rosemary leaves on top. Place in the oven to roast for about 20-25 minutes or until they’ve released their fragrant juices, but still retained their shape. 
  3. While the grapes are roasting, slice your baguette into oval rounds and place on a baking sheet. Brush each slice with a bit of olive oil and set aside. Then, toast your pine nuts and chop your remaining fresh rosemary. 
  4. Once the grapes are finished roasting, remove from the oven and discard the clumps of roasted rosemary. Meanwhile, place the baking sheet with sliced bread into the oven underneath a low broil. Allow to broil for just a few minutes until the baguette is nice and golden and remove. 
  5. Lastly, spread goat cheese on each slice and then top with a few spoonfuls of the roasted grapes. Finish with a sprinkle of the chopped fresh rosemary and toasted pine nuts and a pinch of ground pepper. Serve and enjoy! 
Tags roasted grape crostini, roasted grapes, balsamic roasted grapes, balsamic roasted grape crostini, rosemary roasted grapes, savory grapes, holiday appetizer, holiday recipes, simple holiday appetizer, simple crostini, how to roast grapes, roasted grapes with goat cheese
← Cinnamon Challah BreadClassic Pumpkin Pie with a Leafy Crust →
Hello and a warm welcome to Feast + Fable! 

Hello there and welcome to Feast & Fable! I'm Mackenzie, a food believer on a mission to leave you inspired and hungry.


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At my house, summer dinners are nice and relaxed. I follow a simple equation really, grilled protein + a seasonal vegetable or two, infused with fresh peaches, cherries and summer herbs where I can. In the morning I’ll throw together a quick marinade for whatever we’re grilling that night. Sometimes it’s a beautiful piece of wild salmon, chicken breasts or even kale, other nights it’s sausages from my local butcher or a simple @greensburymrkt skirt steak like the one you see here. I keep it interesting by switching up the sides and always reaching for what’s in season. 🌿Lately I can’t get enough of sautéed purple cabbage, radishes and as you may have guessed, cherries.
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Last night we grilled this balsamic marinated skirt steak and topped it with a beautiful mix of cherries and merlot finishing salt - my favorite! I like to toss cherries with black pepper, balsamic, basil and maybe a little shallot for that sweet and savory taste. 😋🍒
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And if you think I'm being dramatic, let me just say that I've had a caffeinated beverage every day of my life since about the 3rd grade. And even before then, I was a preschool dropout and my days consisted of hanging out at the coffee shop with my mom sipping black tea. So let's just say this is HUGE and if I can do this, anyone can! I'm onward and upwards on this healing journey and sending you all kinds of love and light today! ✨✌️🙌
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It’s not always easy, I’ll be the first to admit, but it’s a mindset worth fighting for. Just think about how different your life would be if you could accept instead of resist the unexpected. If you could let go of the way things should or ought to be and just be grateful for what is. If you could find deeper meaning amidst the discomfort and see it as a stepping stool for your own personal growth.
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I hope this mantra brings peace to your own life and if you want to dive deeper, I highly recommend Gabby’s book, “The Universe Has Your Back” for some more miracle nuggets of wisdom. ✨❤️
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