Ingredients

The following ingredients have 12 Servings
  • 1/2 loaf baguette (gluten-free, spelt, or whole grain)
  • 2 tbsp olive oil, (extra virgin, divided)
  • 24-36 red seedless grapes (enough for about 2-3 for each slice of baguette)
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • sea salt (to taste)
  • 1/4 cup goat cheese
  • 1/4 cup cream cheese, (regular or low-fat)
  • 1/2 tsp lemon zest, (finely grated)
  • 1/2 tsp lemon juice, (freshly squeezed)
  • 1 tsp honey
  • 1/4 cup hazelnuts, (finely chopped and toasted)
  • honey, (to drizzle)

Instruction

  • Preheat oven to 375°F.
  • Slice the baguette into 1/2 inch slices. Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender. Remove from oven and let cool.
  • Toast hazelnuts in the oven, remove when lightly browned and fragrant (about 7 - 10 minutes) and chop finely.
  • Wash and dry the grapes and remove the stems.
  • In a small bowl, toss the grapes with 1 tablespoon of the olive oil. Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 minutes. Remove from the oven, drizzle with balsamic vinegar, sprinkle with finely chopped rosemary and a pinch or two of salt.
  • In a mini food processor (or blender) make the whipped goat cheese: combine goat cheese, cream cheese, 1 tsp honey, 1/2 tsp lemon juice and 1/2 tsp lemon zest. Process until blended.
  • Spread each baguette slice with whipped goat cheese, Sprinkle with a few chopped toasted hazelnuts. Top with two or three roasted grape halves, then drizzle with remaining honey and the remaining freshly chopped rosemary. Serve and enjoy!