Balsamic Roasted Grapes On Blue Cheese Crostini Recipes

BALSAMIC ROASTED GRAPES ON BLUE CHEESE CROSTINI

Steps:

• Preheat oven temperature to 425 degrees.
• In a small bowl, combine first 7 ingredients. Arrange grape mixture in a single layer in a baking dish. Bake for 15-20 minutes or until grapes wilt and a thin syrup forms. Remove from oven.
• Once you remove grapes from oven turn the oven to broil.
• Stir together softened butter and cheese. Spread onto the bread slices and arrange in a single on a baking sheet. Broil for 2-3 minutes or until the cheese becomes bubbly and the edges of the bread become toasted.
• Spoon grape mixture over toasted bread and sprinkle with chopped pecans or walnuts.

ROASTED GRAPE CROSTINI

Steps:

• Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest., Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

ROASTED GRAPE CROSTINI WITH FRESH HERBS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
• Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
• Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
• Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
• Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
• Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
• Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
• Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
• Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
• Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
• To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.