Grape and Olive Goat Cheese Crostini
- Level: Easy
- Yield: about 30 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 75
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 97
- Total: 40 min
- Active: 30 min
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
- 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.