Slow roasted grape crostini with goat cheese and walnuts with a drizzle of honey. A yummy vegetarian appetizer or they’re also great to serve for a cheese course.
Hey guys! I know I know it’s Monday, and I usually don’t post until Tuesday, but it is the 22nd. Which means it’s the Recipe Redux today!
Here is our challenge for the month:
Confession: I almost forgot to post today. I mean I had the recipe all ready to go and all. And I absolutely love it, it’s just that we just had an awesome fun busy weekend, and all of a sudden it’s the 22nd and I haven’t even looked at the photos I took yet.
I don’t know if this is happening to you all as well, but the nature of our weekends has totally changed about 180 degrees all of a sudden. Now we are at home (no more time at the lake) and I am in a frenzy of nesting.
No more basking in the sun, dinking rose and playing corn hole, dreading my annual skin check with my dermatologist who is going to yell at me and tell me to stop skimping on the sunscreen, and no more catching perch on the dock. Nope no more of that.
We’re back to weekends at home. The birthday party circuit is in full effect. Holy moly! And thankfully, I am all full of energy. I am not sure if there is such a thing as the fall equivalent of spring cleaning, but if there is, I have that goin’ on big time right now. I moved into my office a year ago. And I don’t feel like I ever really moved in properly. All of a sudden in the last five or six days, I am crazy motivated to get everything in tip top shape. I actually filed a pile of papers that was about 10-inches thick.
Then this weekend rolls around and all of a sudden Jase and I did like a months worth of chores in two hours. He spent the day on Saturday installing a fence around my garden. Ha ha take that Mr. Rabbit, or actually I guess it’s his Great Grandson.
I taught three tracks of BodyAttack at BodyResolution for the first time ever on Saturday. That was hard and fun and I can’t wait to do it again tonight. And then I had an awesome Sunday BodyPump class, and Emily came. She was there every step of the way while I did my pump training. Also on Sunday we limbed up all of our river birches, and moved the compost. And I planted winter rye in my poor pathetic garden. And Jase built me a beautiful new surface for shooting from old barn boards that were out in our friend’s field. (Can’t wait to use that!) And I tested six, yes six, new recipes for my cookbook. Some were awesome. Some need a LOT more work. And my 8-year old and I built a huge fort in the woods.
And then I’m like crap! The roasted grapes! I have to write about the roasted grapes!
So here we are, it’s Monday, and I have some lovely little appetizers for you. I am sorry to not have a ton to say about them. They sort of fall somewhere between this fig and blue cheese mini tarts and these beet and goat cheese bruschetta. They are sweet and savory and really surprising. Jase even called me from work the day after I made them to tell me how awesome they were.
If you have a Pinterest board devoted to appetizers and party food like me, pretty please I’d love it if you would pin them.
Also be sure to scroll down and check out the other ways the Recipe Reduxers have used slow roasted and dehydrated and dried produce in their recipes.
And then last be sure to leave me a comment and tell me how your weekend went.
Did you work around the house?
Did you get in any workouts?
Are you in Fall nesting mode too?
Did you preserve any produce?
Slow-roasted grapes served on top of toasted baguette crostini with goat cheese, walnuts and a drizzle of honey. An elegant appetizer or serve after a meal as a cheese course.
- 4 cups red grapes
- 1 tablespoon avocado or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- ¼ teaspoon freshly ground pepper
- 1 tablespoon balsamic vinegar
- ½ cup crumbed fresh goat cheese
- 24 slices baguette, lightly toasted
- ¼ cup chopped toasted walnuts
- 1 tablespoon honey
- Preheat oven to 325 degrees F. Coat a large glass baking dish with cooking spray.
- Stir grapes, oil, salt, thyme and pepper in a medium bowl. Spread out in one layer in the baking dish. Roast, stirring occasionally until wrinkled and caramelized, 48 to 55 minutes. Remove from the oven. Drizzle balsamic vinegar over the grapes, and stir to coat. Set aside.
- Spread goat cheese on the baguette, dividing equally. Top with the grape mixture. Sprinkle with walnuts and drizzle with honey.
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