Goat cheese, roasted grape and rosemary crostinis

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10 min


30 min



Goat cheese, roasted grape and rosemary crostinis

Goat cheese grape and rosemary crostini. (Photo, Maya Visnyel.)

Grapes are surprising, succulent garnishes on crostini. Complement their fruity flavours with goat cheese and a sprinkle of rosemary.


  • 1 demi-baguette , cut into 1/4-in. slices, about 24
  • 2 cups seedless grapes
  • 1 1/2 tsp olive oil
  • 1/4 tsp salt
  • 1 tsp chopped rosemary
  • 150 g goat cheese


  • PREHEAT oven to 400F. Arrange baguette slices in a single layer on a large baking sheet. Toast in centre of oven until golden, about 8 min.
  • TOSS grapes with olive oil, salt and 1 tsp chopped rosemary on a baking sheet. Roast at 400F until grapes start to shrink, 15 to 20 min. Transfer to a rack. Cool 5 min. Spread goat cheese on crostini toasts. Top with roasted grapes. Sprinkle with more chopped rosemary.