Ok you guys, roasted grapes, do you have any idea how delectable these little jewels are? Off the charts. I’m not exaggerating. Apparently when you roast grapes to that perfect point between you know, regular grapes and raisins, they’re transformed into fabulous flavor bombs that complement both sweet and savory foods. And, if you roast them with fresh rosemary and toss with peppery arugula? And pile them on crunchy, garlicky toasts? And top with rich, toasted walnuts and a fresh sprinkle of sea salt? Best. party food. ever.

Or, light lunch, or afternoon snack, or late night snack. You get the idea. I may be a little obsessed. I also may or may not have eaten half a baguette’s worth of crostini while I waited for my camera battery to charge mid-photo shoot for this post. But ya, I definitely did.

And because holiday party season is almost upon us – hey there Halloween! – you have more than a few excuses to whip these babies up and take your guests to flavor town. And eat some vegetables and fruit while you’re at it. Move over pigs in a blanket.

Rosemary Roasted Grape Crostini

 

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Serves 5-7 (2-3 crostini per person).

Author: The Mostly Vegan

Ingredients

• 2 cups assorted red and green grapes
• 4 sprigs fresh rosemary
• 1 tablespoon olive oil
• handful arugula
• ½ half French baguette, sliced thin
• ¼ cup garlic oil*
• ¼ cup toasted walnut pieces**
• salt and pepper

Instructions

1. Preheat oven to 400 F. Remove leaves from two of the rosemary sprigs and toss with grapes, olive oil and remaining rosemary. Season with salt and pepper. Spread out on a parchment lined cookie sheet and roast for 15 minutes, stirring once. Remove from oven, discard rosemary sprigs and toss grapes with arugula until wilted.
2. Brush baguette slices with garlic oil on both sides and toast in oven for 7 - 9 minutes, flipping once.
3. Top warm toast with a spoonful of grape and arugula mixture, top with walnuts and a sprinkling of large flake sea salt.

Notes

* To make garlic oil, bring a ¼ cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn a golden brown. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week.
** To toast walnuts, preheat oven to 350 F. Lay out walnut pieces on a cookie sheet and toast for 5-10 minutes until fragrant and golden brown.

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