When I initially came across this recipe, I was a tad hesitant, having never even considered roasting grapes before. There are certainly some fruits that lend themselves to savory dishes, but grapes are not one of them - at least I didn't think so. But after recently making grilled peaches with olive oil and loving them, I decided to give this recipe a go. Good thing I did!
Roasted grapes, for those of you who've never had them, are like nature's candy. While you do roast them in olive oil, the roasting brings out a lot of their natural juices and sweetness, which when combined with the olive oil makes this really scrumptious syrup. After the grapes were roasted and sitting in a bowl next to the crostini assembly area, it was all we could do not to keep sticking our fingers in there for a taste. They were surprisingly delicious! I imagine they would even be good spooned over some vanilla bean ice cream, with their sweet olive oil syrup.
That being said, the grapes were only one part of this crostini, and their flavor was only enhanced by the addition of crumbled blue cheese and a drizzle of honey. This recipe is the ultimate in sweet/savory combination, and also plays up a number of contrasting textures, which makes them a really wonderful little appetizer. Toasted baguette slices serve as the perfect vehicle for the flavorful topping, and it'd a challenge to keep yourself from eating an entire plateful of them!
Roasted Grape, Blue Cheese and Honey Crostini adapted from Two Peas and Their Pod
Ingredients 1 pound red grapes, removed from stems 1 tablespoon olive oil 1 French baguette, thinly sliced and toasted 6 ounces blue cheese, crumbled Honey, for drizzling
Directions Preheat oven to 400 degrees F. Place grapes on a large baking sheet, drizzle with olive oil and toss gently to coat. Roast for 20-25 minutes or until grapes are soft and look slightly shriveled. Let cool to room temperature.
Just before you're ready to assemble the crostini, toast your baguette slices. Arrange 3-4 grapes on top of each baguette slice, then top with blue cheese and a drizzle of honey. Serve immediately!