Grape and Goat Cheese Crostini
Anthony Vineyards
1 French baguette
Extra-virgin olive oil
8 ounces fresh soft goat cheese
(see note)
Freshly cracked black pepper
Small bunch of fresh rosemary
and parsley
1½ pounds assorted red and green
seedless grapes
Preheat oven to 375°F.
Holding the knife at a slight diagonal, cut sixteen ₁⁄₃- to ½-inch-thick slices
from the baguette. Brush the top of each slice with a generous amount of oil
and sprinkle with pepper to taste. Arrange on a rimmed baking sheet.
Bake until beginning to brown, about 10 minutes. Remove from the oven and
let cool on the sheet for at least 15 minutes.
Chop rosemary and parsley. Mix into goat cheese to taste.
Spread the cheese on the crostini. Cut about 50 small grapes in half; scatter
on the crostini.
Arrange the crostini on a platter. Surround with the remaining grape clusters.
Makes 8 servings.
