roasted-grape-rosemary-goat-cheese-and-pecan-toast

DIRECTIONS

Preheat the oven to 400°F.

Toss the grapes, olive oil and salt on a baking sheet. Roast 10 minutes, until the grapes begin to caramelize.

Meanwhile, mix the goat cheese with fresh rosemary and toast the baguette slices.

Layer each toast with ¼ ounce (~ ½ tablespoon) of the rosemary goat cheese, top with warm roasted grapes and sprinkle with toasted pecans evenly.

Ingredients

16 whole grain baguette slices (about ½ inch thick)
2 cups black or red seedless California grapes (will demo 1 cup black, 1 cup red)
1 tablespoon olive oil
¼ teaspoon salt
4 ounces goat cheese, softened at room temperature
1 teaspoon finely chopped fresh rosemary
¼ cup toasted pecans, coarsely chopped

DIRECTIONS

Preheat the oven to 400°F.

Toss the grapes, olive oil and salt on a baking sheet. Roast 10 minutes, until the grapes begin to caramelize.

Meanwhile, mix the goat cheese with fresh rosemary and toast the baguette slices.

Layer each toast with ¼ ounce (~ ½ tablespoon) of the rosemary goat cheese, top with warm roasted grapes and sprinkle with toasted pecans evenly.

Notes

Recipe created by Marisa Moore, MBA, RDN, LD for the California Table Grape Commission

This is a Clean-eating recipe
This is a Vegetarian recipe

Servings

8 servings (2 toasts each)