Blue Cheese Crostini with Balsamic-Roasted Grapes

- Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Keep this recipe in your back pocket to use as your go-to for last-minute company. You can also serve the grapes with chicken or pork in lieu of a sauce. Or toss them in salads.

Hands-on time: 20 minutes
Total time: 35 minutes
Yields: Makes 8 to 10 appetizer servings


2 cups halved seedless red grapes

2 tablespoons balsamic vinegar

1 1/2 tablespoons minced shallot

2 teaspoons olive oil

1/2 teaspoon light brown sugar

1/4 teaspoon kosher salt

1 (12-oz.) French bread baguette, cut into 15 to 20 (1/2-inch-thick) slices

3 tablespoons butter, softened

2 ounces crumbled blue cheese, softened

1/3 cup chopped toasted pecans

Garnish: chopped fresh thyme

How to Make It

Preheat oven to 425°. Toss together first 6 ingredients. Arrange grapes in a single layer in a small roasting pan; bake 15 to 20 minutes or until grapes wilt and liquid forms a thin syrup. Remove from oven. Increase oven temperature to broil with oven rack 7 inches from heat. Arrange bread slices in a single layer on a baking sheet. Stir together butter and cheese, and spread evenly over bread slices. Broil 2 to 3 minutes or until browned and bubbly. Spoon grape mixture over toasted bread, and sprinkle with pecans.


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