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Roasted Grape and Goat Cheese Crostini with Rosemary and Garlic Infused Oil
Caroline Fey-Testa of The City Kitchen
- 1 small bunch red or black seedless grapes, cut in half if large
- 1 small bunch green seedless grapes, cut in half if large
- ¼ cup Thrive ® Algae Oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 cup Thrive ® Algae Oil
- 10 cloves peeled garlic
- 2 large sprigs rosemary
- 1 baguette, thinly sliced
- 1 8-oz log goat cheese, at room temperature, transferred to a piping bag
- Balsamic glaze or a good aged balsamic for drizzling
- Rosemary sprigs for garnish
Preheat the oven to 375° F.
Put the oil and rosemary into a pot and heat over high until the rosemary begins to sizzle. Turn off the heat and let the oil cool to room temperature. Remove the rosemary and discard.
Line a baking sheet with parchment and then the sliced baguette. Brush with the rosemary oil and sprinkle with salt and pepper. Bake until golden and crisp, about 10 minutes. Reserve the remaining oil for plating.
Turn the oven up to 425° F. Toss the grapes in Thrive ® Algae Oil, salt and pepper. Roast for about 10 minutes, or until they begin to wrinkle and char at the edges.
Place crostini on a platter. Garnish the platter with a rosemary sprig or two. Top each crostini with a squiggle of goat cheese and a few grapes. Drizzle rosemary oil and the balsamic over the crostini and serve.