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Roasted Grape Salsa on Crostini

Jun 24, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This quick and tasty snack is cinch to throw together and will take your guests by surprise by how tasty it is. A beautiful salsa of red and black (and blue, if using) grapes, Anaheim chile, red onion, fresh cilantro, and red wine vinegar sits atop creamy goat cheese for a sublime finger food. The grape salsa can be made a few hours in advance, but the author notes that flavor of the red onion becomes stronger as it sits.

Ingredients – Serves 6
  • 1 Anaheim chile
  • About ½ small red onion, finely diced
  • 1 ½ pounds seedless red, blue, or black grapes, chilled
  • 1 tablespoon red wine vinegar
  • 1 heaping cup of fresh cilantro, finely chopped
  • Sea salt and freshly ground pepper
  • 1 whole grain baguette
  • 4 ounces fresh goat cheese, at room temperature
  • 2 tablespoons whole milk

Directions

1. Arrange a rack in the upper third of your oven and preheat the oven to 375 degree Fahrenheit.

2. Remove the stem and seeds from the Anaheim chile and dice as finely as possible. In a bowl, combine the chile and red onion (using a bit more or less, according to your taste). Dice the grapes. Add them to the bowl with the vinegar and 1/3 cup of the cilantro and stir to combine. Add salt and pepper to taste and stir.

3. Slice the baguette on the diagonal unto 1/4 –inch slices and arrange on a baking sheet. Bake until just toasted, about 4 minutes. Flip the crostini and continue baking until just toasted on that side, about 4 minutes more. Remove from the oven and let cool.

4. Put the goat cheese in a small bowl, add the milk, and stir until it reaches a spreadable consistency. Swipe one side of each baguette slice with about 1 scant tablespoon of the cheese and place a heaping spoonful of the grape salsa on top. Garnish with the remaining cilantro and serve immediately.

Forte, Sara. “Red Grape Salsa on Crostini.” The Sprouted Kitchen: a tastier take on whole foods. Ten Speed Press, Random House, Inc. New York. 2014. Print.

Rhea Torreon
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