I'm seeing this in magazines again lately. The exact herbs, cheese or other toppings varies slightly, but the basic format is the same: Toasted bread, spread with soft cheese, topped with roasted grapes and herbs. Often they're finished with a drizzled with extra olive oil and balsamic glaze. Yum!
Ingredients
½ baguette, sliced into ¼" thick slices
2 C seedless grapes*
2-3 T olive oil
1 T fresh herbs (thyme, rosemary, oregano...)
+ more for garnish, if desired
½ tsp salt
¼ tsp black pepper
½ C chevre (or ricotta)
2 tsp lemon zest
¼ C toasted pine nuts (optional)
balsamic glaze
* Assorted colors makes for a more interesting presentation, but any color will work
Directions
Preheat the oven to 400° F.
In a small bowl, mix olive oil with 2 tsp of the fresh herbs, salt and pepper. Toss grapes in seasoned olive oil; spread grapes in a single layer on a baking sheet. Bake until grapes are tender and skins just begin to wrinkle and toast (about 20 minutes).
If desired, brush baguette slices with remaining herbed olive oil. Place on another baking sheet in the oven, along with grapes, until toasted and golden (10-15 minutes). Remove from oven and let cool slightly.
In a small bowl, mix lemon zest into softened cheese. (Additional herbs can be added as well, but aren't necessary.) Spread cheese onto toasted crostini. Top with grapes (halved, if desired). Drizzle with balsamic glaze and a little additional olive oil, if desired. Sprinkle with remaining fresh herbs and toasted pine nuts.
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