For Thanksgiving, we usually divvy up the cooking amongst us all and this year, as always, every single dish was so delicious. I resorted to my grape salsa crostinis, which if you’ve been following the blog you’ve probably have seen on here a few times. Truth be told, I maybe volunteered to make it somewhat selfishly because it’s one of my favorite appetizers since I first sampled them at a Bobby Flay event a couple years ago (it’s one of his recipes!).
The reason I love it besides that it just looks beautiful, the taste is so unexpected with a mix of things you normally wouldn’t associate with fruits — spicy jalapeños and red onion, and creamy herb cheese on a toasted baguette slice. It’s a little nerve-wrecking trying to introduce something new that parents would like too, but even my Dad kept commenting on how different and good this was, so I figure I share the recipe again :). It’s super easy to make — just chopping everything takes the most time.
GOAT CHEESE CROSTINI WITH GRAPE SALSA
A Bobby Flay Recipe
Prep Time: 20 Minute(s)
Stand Time: 30 Minute(s)
Cook Time: 8 Minute(s)
WHAT TO GET:
1 cup red grapes, diced
1 cup blue and/or black grapes, diced
1/2 small red onion, finely chopped
1 jalapeno pepper, finely chopped
3 Tbsp. chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
2 Tbsp. red wine vinegar (can also substitute with balsamic vinegar which I did for this!)
4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
6 ounces herbed goat cheese, slightly softened
1/3 cup mayo
WHAT TO DO:
1. Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper (I didn’t for mine). Let stand at least 30 minutes.
2. Preheat oven to 375°. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayo in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.