As you may know I love small bites.
I don’t know why, but I have a feeling that it’s about the time.
I love to eat. And I love to drink some wine. And hang out with friends. And if I can make anything to make these moments last longer, count me in.
Don’t get me wrong, I’m not against a good meal, but it has a big problem to me: It has a beginning, a middle and an end.
And somehow a reunion only with small bites, has the possibility of never end.
Ok, let’s end with this food philosophy and talk about what matters. The recipeee.
These days I was planning try new types of crostinis, or bruschettas, or whatever you prefer to call these.
This recipe I saw more than one year ago at A Beautiful Mess and I always wanted to try.
It’s a roasted grape goat cheese bruschetta. They made it with honey goat cheese, but I decided to try it with regular goat cheese, and add maple syrup on top at the end.
It’s delicious guys, you need to try!
Roasted grape with goat cheese bruschetta, makes 6
- 1 cup of grape (washed and halved)
- 2 tablespoon Goat cheese
- 2 sprigs of rosemary
- Italian bread, 6 slices
- Olive oil
- Maple syrup, to taste
Preheat oven to 450˚F.
Wash and halve the grapes. Put it in a baking pan and drizzle olive oil on top. Add the rosemary and mix.
Bake the grapes for 15-20 minutes, or until their skins seems wrinkled.
Brush each side of the bread with olive oil and bake them until they are toasted.
Spread your honey goat cheese onto each crostini, and top with your roasted grape and rosemary mixture. Drizzle the maple syrup on it! And serve.