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Tuesday, May 19, 2015

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.

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