Roasted Grape and Cheese Crostini With spiced pecan crumbs
Sometimes we just need “a little something” to nibble on — roasting grapes and serving over warm, softened cheese on crostini is our new favorite! The grapes become nice and “jammy” and oh-so-good with a drizzle of herbed oil, vinegar and honey. No exact measurements needed for this one.
Ingredients
-
½ pound seedless table grapes, same or mixed variety
-
2–3 tablespoons neutral oil (We used sunflower oil.)
-
Sea salt
-
8–10 ounces Brie, Camembert or other rind cheese
-
Balsamic vinegar
-
Honey
-
Crumbled pecan pralines
-
Fresh thyme, optional
-
Baguette, sliced thin and toasted
Directions
-
Preheat oven (or toaster oven) to 400 degrees. Wash and dry grapes. Pull from the vine and place into a roasting dish; drizzle with oil. Scatter with a light dusting of salt.
-
Roast 35–45 minutes, shaking a little along the way. Grapes will shrivel and skins will split as they roast. This can be done ahead of time.
-
When ready to serve, warm cheese in a 350-degree oven for about 10 minutes, until soft and oozing. Using spatula, move onto serving dish.
-
Place grapes over and around cheese. Drizzle with vinegar and honey. Scatter with pecans and a sprinkle of fresh thyme if desired. Serve with toasted bread.
