Goat Cheese and Grape Crostini

Goat Cheese and Grape Crostini

A surprising burst of flavor!  I originally purchased plain goat cheese rather than herbed, so I chopped fresh rosemary and parsley and combined with the cheese.  The crisp baguette, the savory cheese and the juicy grapes combined to produce an eye-popping treat.  I highly recommend it! 

This recipe brought to us by our friends at Bon Appetit magazine.

Makes 16


  • 1 sourdough baguette
  • Extra virgin olive oil
  • Freshly cracked black pepper
  • 8 ounces soft fresh herbed goat cheese
  • 1-1/2 pounds assorted grapes


Preheat oven to 375 degrees F.

Holding knife at a slight diagonal, cut sixteen 1/3 to 1/2 inch thick slices from baguette.  Brush the top of each with a generous amount of olive oil and sprinkle with freshly cracked black pepper.  Arrange on rimmed baking sheet.  Bake until beginning to brown, about 10 minutes.  Cool on sheet for at least 15 minutes.

Spread each crostini with goat cheese.  Cut about 50 small grapes in half; scatter on crostini.  Arrange crostini on platter.  Surround with remaining grape clusters.


One Response to Goat Cheese and Grape Crostini

  1. Cathy says:

    Say good-bye to cheese and crackers, these are the kind of appetizers you want to eat.

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