Charred grape goat cheese crostini has become a staple appetizer in our household this year. It’s easy, impressive, and tastes amazing. All three of these things that are key in becoming a household menu go-to’s. It’s up there with Jeff’s creamy cajun stir-fry (stay tuned for that recipe) which has become a weeknight staple around here.
Charred Grape Goat Cheese Crostini
Every year for Christmas we have a big Christmas dinner at my mom & Terry’s house, gathering family and the friends that have become family, with a guest list stays generally the same, give or a take a few, and the evening has become a pot luck of sorts.
Alex came up with our menu aaaaaand did most of the shopping, cause he rocks like that. “
This past year, Jeff, Alex (my baby brother) and I were taking care of the appetizers. Alex came up with our menu aaaaaand did most of the shopping, cause he rocks like that.
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We’d been experimenting with grilling french bread for a while, and he found the original inspiration for this bad boy (I believe it was one he saw in Bon Appetit, but I’m not absolutely certain on that) From there, we’ve tweaked and changed it, and this is where it stands now. IT IS SO GOOD.
While we were in Vail in January we took full advantage of the GORGEOUS kitchen that was in our room (we stayed at the Ritz Carlton, and lemme tell ya, best. condo. ever.) The grills down at the pool are covered under cabanas, which was quite nice, as it was snowing like crazy while we were there. We prepped everything upstairs and headed down, cocktails in hand, bundled up against the cold mountain air.
Alex handled the grilling this time, allowing me to get all the photos that I wanted.
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The creamy texture of the goat cheese against the crunch of the grilled baguette with the with the grape relish is sooooo good, refreshing, savory, and something that you’ve got to experience. Also, have I mentioned how it looks really impressive and is super easy?
I want to hear from y’all. What did you like about it? What would you change the next time you make it? And most of all, what did you think of the combination of textures and flavors.
Charred Grape Goat Cheese Crostini
Ingredients
- 1 bag Red Seedless Grapes
- 1 loaf Crusty French Baugette
- 1 container Goat Cheese
- 6 T EVOO
- 1 T Grape Seed Oil
- Salt
- Pepper
Instructions
- 1. Wisk together 4T EVOO with the grape seed oil, salt, and pepper. (Forks work well if you don't have a whisk. HOWEVER, if you don't have a whisk, we need to have a whole different discussion.) Set aside.
- 2. In a second mixing bowl wash grape, de stem, and toss with oil mix until well coated and set aside.
- 3. Slice loaf to desired thickness and then brush remaining EVOO on slices.
- 4. On hot clean grill, spread grapes on bottom grate, turning them every so often. You'll know they're done once the skins start to blister and peel.
- 5. Grill bread, flipping half way through. (Don't forget to turn off the grill, as you walk inside, trust me, you'll be thankful for the reminder at some point.)
- 6. Once off of heat, rough smash grapes, making sure that you hit all of them, at least a bit.
- 7. Spread goat cheese on each toast slice, and top with grape mixture.
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