Goat Cheese Crostini with Roasted Grapes

Goat Cheese Crostini with Shallots and Roasted Grapes

10 slices crostini, from a baguette

goat cheese

1 large shallot, peeled and slivered

4 tablespoons olive oil

1 cup red seedless grapes, cut in half lengthwise

1 tablespoon fresh snipped thyme

fresh ground black pepper

-Heat 1 tablespoon olive oil in small saute pan over medium-high heat. Add shallots and saute over medium-low heat, stirring frequently until caramelized, about 10 minutes. Set aside.

-Cut grapes in half then toss with 1 tablespoon olive oil. Spread them out on a sheet pan and bake at 350 degrees for about 10 minutes. Set aside to cool.

-Slice baguette into ten 1/2-inch thick diagonal slices. Brush on 1 side with olive oil and place on baking sheet. Toast baguette slices at 350 degrees for 10 minutes. Remove and let cool.

-Spread a tablespoon or more of goat cheese on each crostini slice. Top with a teaspoon of caramelized shallots, then sprinkle with a pinch of thyme. Top with 5-6 roasted grape halves and sprinkle with black pepper to taste. Serve chilled or at room temperature. Makes 10 crostinis.

Spread toasted bread with goat cheese.

Spread caramelized shallots on top of goat cheese.

Sprinkle snipped thyme over crostini and top with roasted grapes. Finish off with a twist of freshly ground black pepper.

Finish off with a twist of freshly ground black or pink peppercorns.

A creamy, savory and sweet crostini for an appetizer or light meal.