Grape and Olive Goat Cheese Crostini

Name: Grape and Olive Goat Cheese Crostini
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 30 crostini
Ingredients: 1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices); 1/4 cup plus 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 cloves garlic, 1 left whole and 1 minced; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon fresh thyme leaves; 1 cup green seedless grapes, sliced in half; 1/2 cup pitted kalamata olives, sliced in half; One 8-ounce log goat cheese, at room temperature

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Level: Easy

Total: 40 min
Active: 30 min

Yield: about 30 crostini

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Ingredients

1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices)

1/4 cup plus 3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 cloves garlic, 1 left whole and 1 minced

1/4 teaspoon crushed red pepper flakes

1 teaspoon fresh thyme leaves

1 cup green seedless grapes, sliced in half

1/2 cup pitted kalamata olives, sliced in half

One 8-ounce log goat cheese, at room temperature

Directions

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Watch how to make this recipe.

Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.