Crostini with Roasted Grapes, Goat Cheese, and Pecans

With roasted grapes, goat cheese, rosemary, and pecans piled high on crostini, this appetizer is bursting with flavor and is a crowd pleaser at any event!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 207kcal

Author Christy Gurin

Ingredients

1 baguette (1 lb.)
2 cups seedless red grapes
1 ½ Tbsp. chopped fresh rosemary
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 cup pitted kalamata olives
1 cup pecan halves
5 oz. goat cheese
Fresh cracked pepper (about 1/8 tsp.)
1 -2 tsp. honey

US Customary - Metric

Instructions

Preheat oven to 375° F (190° C).
Add grapes, kalamata olives, and pecans to baking sheet.
In a small bowl, whisk vinegar, 1 Tbsp. of oil, and 1 Tbsp. rosemary together. Drizzle vinegar mixture onto grapes, pecans, and olives and use your hands to toss and rub in. Make sure to keep grapes to one side of baking sheet separate from olives and pecans since they need to cook longer.
Place in oven and bake for 8 – 10 minutes until pecans are toasted (be careful – they can burn easily!). While cooking, slice baguette into 1/3 inch slices (should make about 36 rounds). Lay the bread slices on a baking sheet and brush with remaining Tbsp. olive oil. You can spray with cooking spray instead if preferred.
After 8 – 10 mins, remove pan from oven. Remove pecans and olives and place pan with grapes back into oven to cook for 10 more minutes. Place bread slices on other rack in oven to toast at the same time.
While cooking, coarsely chop olives and pecans and stir together.
Remove grapes and bread after 10 minutes when baguette slices are lightly toasted and grapes are just starting to wrinkle and burst.
Spread a thin layer of goat cheese onto crostini. Sprinkle with pecan/olive mixture. Half grapes and add several grape halves to each crostini.
Sprinkle fresh cracked pepper and remaining 1/2 tablespoon of rosemary over crostini and drizzle lightly with honey. Serve right away.

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