GOAT CHEESE CROSTINI WITH GRAPE SALSA
A Bobby Flay recipe that is awesome!!! I have also switched this recipe up for a party the other day and made topped the crostini with goat cheese/mayo mixture with some fresh bruschetta from Trader Joe's and WOW was it good. Love that the mayo mellows the goat cheese just a tad. As far as bread goes, I have used whole grain as well as asiago cheese (I think whole grain is truly best). I have also made these with the pre-made crispy crostini from the grocer (in the specialty food aisle) with great results. For the party, we simply put these out on tables and at the bar as appetizers and everyone gobbled them up!
Provided by januarybride
Categories Grapes
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
- Preheat oven to 375°. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
- Combine goat cheese with Mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper.
- Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Nutrition Facts : Calories 136.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.4, Sodium 192.6, Carbohydrate 22.1, Fiber 1.9, Sugar 10.5, Protein 2.4
GRAPE AND OLIVE GOAT CHEESE CROSTINI
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield about 30 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
- Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
- Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
- Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.
GOAT CHEESE CROSTINI WITH GRAPE SALSA
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 58m
Yield 6
Number Of Ingredients 10
Steps:
- Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
- Preheat oven to 375 degrees F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
- Combine goat cheese with Hellmann's® or Best Foods® Real Mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 18.3 g, Cholesterol 27.1 mg, Fat 19.8 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 7.5 g, Sodium 306.5 mg, Sugar 10.6 g
WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES
Everyone who knows me, knows I am a sucker for a cheese board. I love the combination of rich and nutty cheese with the delicate sweetness of fruit. Cheese boards are an entertaining staple for me, but when I want to change it up, I opt for this dish of creamy, velvety whipped goat cheese and juicy balsamic-roasted grapes with crunch from garlic-thyme crostini. Whether it's just you and a friend or you're entertaining a crowd, this dish is sure to be a hit!
Provided by Elena Besser
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
- Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
- Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
- Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
- Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
- To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.
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ROASTED GRAPE AND HONEY GOAT CHEESE CROSTINI - FORK IN …
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5/5 (2)Total Time 20 minsCategory AppetizerCalories 173 per serving
- Preheat oven to 375°F. Toss grapes in 1 tablespoon of olive oil, with 3 thyme sprigs (no need to destem them for the roast). Place the grapes on a baking sheet and bake for 10 minutes. Flip over, and continue to bake for an additional 6-8 minutes. Once roasted, remove the grapes from the vine (if you haven't already; you can roast them either way) and discard thyme stems.
- Meanwhile, place the baguette slices on a baking sheet and drizzle olive oil across one side of the slices. Flip, and lightly drizzle additional olive oil, being careful to not drench them. Sprinkle on salt and pepper as desired. Bake for 5-7 minutes on each side, until toasted.
- While the crostini and grapes bake, stir together the room temperature goat cheese with honey and 1 1/2 teaspoons chopped fresh thyme leaves. Add salt to taste.
- Spread goat cheese mixture evenly across the tops of the crostinis. Top the crostini with roasted grapes and sea salt flakes, and an additional drizzle of honey if desired!
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4.5/5 (10)Total Time 30 minsCategory AppetizersCalories 68 per serving
- Toss the grapes with one tablespoon of olive oil, balsamic vinegar, salt, and pepper. Spread on the baking sheet in a single layer and roast for 17-20 minutes, shaking the sheet halfway. The grapes will soften and shrivel a little. Some may burst slightly.
- As the grapes roast, slice the baguette into ½ inch pieces and brush the remaining olive oil over the top of each slice. Place on another baking sheet and bake for 4-6 minutes (at 425 degrees F), until the bread is golden-brown and crispy. Check frequently to make sure the bread does not burn.
- In a small bowl, combine the goat cheese, pecans, honey together. Spread a thin layer of the goat cheese mixture on each piece of bread before topping with 2-3 roasted grapes, depending on size. Finish with a light sprinkle of mint and pieces of pecan if you like. Best served immediately*.
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