Preheat oven to 350 degrees. Line a rimmed baking pan with foil. Spray with nonstick spray.
Roasting red grapes gives them a cooked jam-like flavor. Place them on top of sweetened whipped goat cheese spread on a crostini and you've got yourself an appetizer for any occasion.
Servings and Ingredients
|20 (1/4-inch-thick) slices Hy-Vee Bakery French baguette bread|
|6 tbsp. Gustare Vita olive oil, divided|
|1 lbs. red seedless grapes|
|15 sprig(s) fresh thyme, plus additional leaves for garnish|
|Hy-Vee coarse-ground Mediterranean sea salt|
|Hy-Vee ground black pepper|
|½ c. Hy-Vee whole milk ricotta cheese|
|½ (4-oz.) pkg. Hy-Vee Select fresh goat cheese, softened|
|¾ tsp. Hy-Vee honey, plus additional for serving|
Things To Grab
- Rimmed baking pan
- Hy-Vee nonstick cooking spray
- Wire cooling rack
- Large bowl
- Paper towel-lined plate
- Food processor
Arrange baguette slices on a baking sheet. Brush one side using 2 tablespoons olive oil. Bake for 15 minutes or until crisp and lightly golden. Cool on a wire rack.
Increase oven to 400 degrees. remove stems from grapes. Place grapes and thyme sprigs in a large bowl. Drizzle with remaining 4 tablespoons olive oil until evenly coated. Arrange grapes in a single layer on prepared pan. Lightly sprinkle grapes with salt and pepper and place thyme sprigs on top. Roast 30 to 40 minutes or until skins begin to shrivel and grapes just begin to release juices. Transfer grapes to a paper towel-lined plate; cool to room temperature. Discard thyme sprigs.
Meanwhile, combine ricotta and goat cheeses, 3/4 teaspoon honey, and a dash of salt in a food processor; cover and process until smooth. Spread ricotta mixture on baguette slices. Arrange grapes on top. Drizzle with additional honey and, if desired, garnish with additional thyme leaves.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 10mg
- Sodium: 190mg
- Total Carbohydrates: 20g
- Protein: 5g