Roasted Grapes on CrostinisPrint Print Without Images
The other day when our produce manager let me know that he’d be getting a shipment of imported grapes into the market (such is necessary for winter in Canada), it sparked a question in my mind – what recipes can grapes be used in? Grapes are a long-time favourite fruit to snack on, simply because it’s so easy and delicious. You can put them in fresh salads for a pop of sweetness, you can chop them up in a fruit salad, or even a cold chicken salad. They can be dried to become raisins, and they can be fermented for… beverages. But that’s it, right?
Oh, was I ever wrong. After consulting with Pinterest, I discovered that roasting grapes is not uncommon in some households. For a quick, sophisticated appetizer, serve your guests some roasted grapes on crostini with a cheese of choice.
1 Bag of Red Seedless Grapes, whole (although, in season Concord Grapes would be a real treat!)
Salt & Pepper To Taste
2 tbsp Olive Oil
3 Sprigs Fresh Rosemary
1 Lepp’s Fresh-Baked Baguette
Cheese or Spread of Choice – we went with Chef Pieter‘s gluten-free White Cheddar Habanero dip
- Remove grapes from the vine (optional, but this will make it easier later)
- Toss grapes with olive oil, salt, and pepper, in a pan.
- Roast them on a sheet pan for about 30 minutes at 425°F.
- Slice your baguette into thin rounds, and smother them in your cheese of choice.
- Top with roasted grapes, and serve warm.