Blue Cheese Crostini with Balsamic-Roasted Grapes

I love roasted vegetables!  Roastings brings out a nice sweet flavor. So when I saw this recipe in the February edition of Southern Living that included roasting a fruit, I was intrigued.  The roasting along with the balsamic vinegar makes a slight syrup and the grapes sweetness is enhanced.  The sweet grapes on top of the pungent blue cheese really compliments each other. This is a simple yet different take on your typical crostini.

Blue Cheese Crostini with Balsamic-Roasted Grapes Ingredients 2 cups halved seedless red grapes 2 tablespoons balsamic vinegar 1 1/2 tablespoons minced shallot (I’ve made with and without, omitted here) 2 teaspoons olive oil 1/2 teaspoon light brown sugar 1/4 teaspoon kosher salt French bread baguette, cut into slices 3 tablespoons butter, softened 2 ounces crumbled blue cheese, softened Chopped toasted pecans Garnish: chopped fresh thyme Directions Combine the first 6 ingredients and roast at 425 for 15 minutes.  Mix butter and blue cheese and spread on bread slices.  Bake at 350 until cheese melts.  Top with grapes, pecans and thyme.