Goat Cheese Crostini With Grape Salsa Food

BALSAMIC ROASTED GRAPE AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• 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*.

GRAPE AND OLIVE GOAT CHEESE CROSTINI

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.

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES

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.

GOAT CHEESE CROSTINI WITH GRAPE SALSA

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.

GOAT CHEESE CROSTINI - GIADA

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
• Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
• Add the parsley, thyme, and lemon peel.
• Using the on/off button, pulse just to blend.
• Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
• Spread the cheese mixture over the crostini.
• Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.