Rosemary Roasted Grape Crostini
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
- 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.
- Brush baguette slices with garlic oil on both sides and toast in oven for 7 - 9 minutes, flipping once.
- 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.
** 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.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/rosemary-roasted-grape-crostini/