Bring the Most Popular Appetizer to Your Next Party: Roasted Grape Crostini!

As the year comes to a close, there is still one more occasion to celebrate, New Year’s Eve! This is the day when the frenzy settles down, the leftovers have been eaten, the errands have been completed, and there is a little time for reflection and family togetherness. While some people enjoy dressing up for a night on the town, I personally prefer this night at home with friends and family. My happy place is a house party, where I can wear something cozy and warm and nibble on some finger food with a little glass of champagne.

Not all finger foods are created equal, and the best appetizers pack tons of flavor into one bite. Crostini are a great way to layer flavor and textures in a cute little package that’s easy to pick up and nibble with a glass of wine. While you might remember my summer crostini a few months ago, I learned a great variation for crostini from Chef Teena of Curry Sutra. Chef Teena is creative and downright adorable. She teaches cooking classes to a variety of corporate clients around the San Francisco Bay Area, and when I tried her roasted grape crostini on the NBC show “California Live” it was love at first bite:

This roasted grape crostini is sweet and juicy, creamy and crunchy, nutty and savory. Start with a base of crunchy bread, then add lemony goat cheese, grapes roasted with earthy herbs, and crunchy toasted walnuts, bound with honey and balsamic glaze.
To see her easy technique, check out my latest video featuring Chef Teena below:

Hope you have a safe, happy, and prosperous New Year ahead! Much love, B

* One baguette
* Olive oil
* 1 pound red grapes
* 2 tbsp fresh rosemary finely chopped 
* 2 tbsp fresh thyme
* Salt and pepper to taste
* 6 ounces goat cheese
* Juice of ½ lemon
* Rind of one lemon
* ½ cup walnuts, chopped and toasted in a skillet until fragrant
* Honey for drizzling
* Balsamic glaze for drizzling
* Preheat the oven to 425 degrees. Slice the baguette into 1 inch slices on the bias, and place on a cookie sheet. Drizzle with olive oil, then bake for 10 minutes. While the bread is baking, add the grapes to a baking dish. Add the rosemary and thyme, and drizzle with about 2 tbsp olive oil. Season with salt and pepper. Combine well, and bake for 20 minutes. In the meantime, add the lemon juice and lemon rind to the goat cheese, and stir until well combined. Once the bread and grapes finish baking it is time to assemble the crostini. Spread each bread slice with the goat cheese, then drizzle with honey, Add about 3 roasted grapes to each crostini, then drizzle with the balsamic glaze. Sprinkle each crostini with the walnuts and serve immediately. 

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