Roasting grapes concentrates their sweetness and softens their flesh. They are an excellent accompaniment to a type of spreadable, garlicky cheese called Boursin. The cheese is mixed with a bit of milk to make it creamier and easy to spread, then it is layered with the unctuous rosemary roasted grapes and topped with a generous drizzle of honey. If you want to get ahead, the grapes can be roasted, cooled and stored in your refrigerator until you are ready to assemble the crostini.
Rosemary Roasted Grapes & Boursin Crostini
Roasting grapes concentrates their sweetness and softens their flesh. They are an excellent accompaniment to a type of spreadable, garlicky cheese called Boursin. The cheese is mixed with a bit of milk to make it creamier and easy to spread, then it is layered with the unctuous rosemary roasted grapes and topped with a generous drizzle of honey. If you want to get ahead, the grapes can be roasted, cooled and stored in your refrigerator until you are ready to assemble the crostini.
Ingredients
- 12 slices of bread cut crosswise from a fresh baguette
- 1 pound purple grapes
- 1 tablespoon extra virgin olive oil, plus more for brushing the bread
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons balsamic vinegar
- kosher salt
- black pepper
- 1 box Boursin cheese
- 3-4 tablespoons whole milk
- honey for drizzling
Instructions
- Preheat your oven to 400 F. Line a baking sheet with parchment paper.
- Wash the grapes and remove the stems. Cut about ⅓ of them in half, then place them on the baking sheet. Drizzle them with the olive oil, the balsamic vinegar, add some freshly cracked black pepper and a few pinches of salt, the rosemary, and mix them together. Place the pan in your oven and roast for 25-30 minutes.
- Mix the boursin with 3-4 tablespoons of whole milk. Start with 3 tablespoons, and add more if it needs it to be creamy and spreadable.
- Brush the bread slices with olive oil and place on a baking sheet. Toast them in your hot oven for 5 or so minutes, until they are golden brown.
- Spread the boursin on the toasts. Top each slice with some grapes, then place them on a serving platter. Drizzle with honey, and top with more freshly cracked black pepper.
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