Roasted Grape and Goat Cheese Crostini

This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an impressive appetizer for any time of the year.

📝 Ingredients

• 1/2 loaf baguette (gluten-free, spelt, or whole grain)
• 2 tbsp olive oil, (extra virgin, divided)
• 24-36 red seedless grapes (enough for about 2-3 for each slice of baguette)
• 1 tbsp balsamic vinegar
• 2 sprigs fresh rosemary
• sea salt (to taste)
• 1/4 cup goat cheese
• 1/4 cup cream cheese, (regular or low-fat)
• 1/2 tsp lemon zest, (finely grated)
• 1/2 tsp lemon juice, (freshly squeezed)
• 1 tsp honey
• 1/4 cup hazelnuts, (finely chopped and toasted)
• honey, (to drizzle)

👨‍🍳 Instructions

1. 1Preheat oven to 375°F.
2. 2Slice the baguette into 1/2 inch slices. Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender. Remove from oven and let cool.
3. 3Toast hazelnuts in the oven, remove when lightly browned and fragrant (about 7 - 10 minutes) and chop finely.
4. 4Wash and dry the grapes and remove the stems.
5. 5In a small bowl, toss the grapes with 1 tablespoon of the olive oil. Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 minutes. Remove from the oven, drizzle with balsamic vinegar, sprinkle with finely chopped rosemary and a pinch or two of salt.
6. 6In a mini food processor (or blender) make the whipped goat cheese: combine goat cheese, cream cheese, 1 tsp honey, 1/2 tsp lemon juice and 1/2 tsp lemon zest. Process until blended.
7. 7Spread each baguette slice with whipped goat cheese, Sprinkle with a few chopped toasted hazelnuts. Top with two or three roasted grape halves, then drizzle with remaining honey and the remaining freshly chopped rosemary. Serve and enjoy!