Roasted Grapes Crostini

Roasted Grapes CrostiniThe deep crimson color of these juicy grapes makes for a festive addition to any holiday buffet. The fruit is roasted to bring out its full flavor with tangy lemon juice and herbs serving as a counterpoint atop honey-kissed cream cheese on French bread rounds.

Roasted Grapes Crostini
Makes 24
  • 1 tablespoon unsalted butter
  • 12 ounces fresh black seedless grapes, stems removed
  • 12 ounces fresh red seedless grapes, stems removed
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1½ teaspoons fresh lemon juice
  • 1 (4-ounce) log goat cheese, softened
  • 2 tablespoons honey
  • 1½ tablespoons finely chopped pecans
  • 24 toasted French bread rounds
  • Garnish: chopped fresh rosemary
  1. Preheat oven to 450°.
  2. In a large ovenproof skillet, melt butter over medium heat. Add all grapes, oil, salt, and pepper, stirring to coat. Add parsley, oregano, and rosemary, stirring to combine.
  3. Transfer skillet to oven, and bake for 20 minutes, stirring every 5 minutes.
  4. Carefully transfer skillet to cooktop. Using a slotted spoon, remove grapes and place in a medium bowl, reserving as much juice in skillet as possible. Add lemon juice to skillet. Cook over medium heat until juices have slightly reduced and thickened, 5 to 7 minutes. Remove from heat.
  5. In a small bowl, combine cheese, honey, and pecans. Spread cheese mixture evenly over French bread rounds. Top each round with grape mixture. Drizzle with juice reduction. Garnish with rosemary, if desired.

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