Crostini topped with roasted grapes, Taleggio cheese, toasted hazelnuts and drizzled with aged balsamic.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 baguette, sliced 1/2-inch-thick on the bias (20 pieces)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups seedless red or green grapes
- 6 ounces Taleggio cheese, at room temperature
- 1/4 cup hazelnuts, toasted and chopped
- Aged balsamic vinegar, for drizzling
Instructions
- Preheat the oven to 375 degrees F.
- Brush both sides of the bread with 2 tablespoons of the oil and season liberally with salt and pepper. Arrange on a rimmed baking sheet and toast in the oven until crisp and golden brown, 10 to 12 minutes. Remove to a plate.
- Increase the oven temperature to 425 degrees F. On the same baking sheet, toss the grapes with the remaining 1 tablespoon oil and season liberally with salt and pepper. Roast until the grapes are starting to burst and slump, 20 to 25 minutes.
- To serve, spread the cheese on the toasts and top with the roasted grapes. Sprinkle with the hazelnuts and drizzle with vinegar.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 230 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 15 mg |
| Sodium | 330 mg |