Roasted Grape and Goat Cheese Crostini

One of the things I’m responsible for this Thanksgiving is all the appetizers. And you better believe that these Roasted Grape and Goat Cheese Crostini will be making an appearance at our table.

These Roasted Grape and Goat Cheese Crostini are seriously some of my favorite little bites EVER. And they are also one of the most requested things that I make. So you know they MUST be good! To save time on Thanksgiving day, you can make the goat cheese-shallot mixture in advance and store it in your refrigerator. Then on the day of, just roast the grapes and assemble the crostini before serving. 
Easy peasy!

INGREDIENTS:

• 1 lb seedless red grapes
• 1 tablespoon fresh rosemary, chopped
• 2-3 tablespoons extra-virgin olive oil, divided
• 1 cup shallots, thinly sliced
• 8 ounces goat cheese, softened at room temperature
• 1 tablespoon honey
• 1 rustic French baguette

DIRECTIONS:

1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast the grapes in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. Remove from the oven and set aside.
2. Meanwhile, in a skillet over medium heat warm 1-2 tablespoons of the olive oil. Add the sliced shallots and cook, stirring frequently, until they are soft and lightly browned, about 8 minutes. Remove the skillet from the heat and set aside.
3. Add the goat cheese and honey to a medium bowl. Add the sautéed shallots, plus any accumulated juices. Stir to combine.
4. Slice the French baguette into 1/2 inch slices. You can warm or toast the slices, if desired. Then spread approximately a tablespoon of the goat cheese-shallot mixture onto each of the bread slices. Top with the roasted grapes. Serve immediately.

*You can substitute the goat cheese for ricotta or cream cheese.

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