Roasted Grapes and Crostini
Sweet and salty, this grape and cheese appetizer pairs with many wines and makes an excellent starter for a variety of cuisines.
- 2 lbs. Grapes
- 1/4 cup olive oil
- Pinch of sea salt
- Sprigs of Rosemary
- 8 oz. Brie cheese, warmed
- Toss grapes with one tablespoon of olive oil, lemon zest, and a pinch of salt; top with sprigs of rosemary. Roast at 400 degrees F for ten minutes or until grapes begin bursting open.
- While grapes roast, brush sliced bread with remaining oil. Grill until toasted.
- Serve roasted grapes and crostini with a wedge of cheese such as Brie, chevre, or house-made Ricotta.
Nutritional nformation was calculated using two ounces of Brie per serving.