Description
Sweet roasted grapes paired with tangy Gorgonzola cheese on crispy crostini, topped with crunchy walnuts and a drizzle of hot honey thyme syrup. A perfect appetizer for any gathering.
Ingredients
Scale
For the Crust:
- 1 baguette, sliced into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 2 cups red or green seedless grapes
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- 4 ounces Gorgonzola cheese, crumbled
- 1/3 cup walnuts, chopped
- 1/4 cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh thyme leaves
- Optional: extra thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with 2 tablespoons olive oil, and bake for 6-8 minutes until golden and crisp. Set aside.
- Toss grapes with remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until softened and slightly caramelized.
- While grapes roast, in a small saucepan combine honey, red pepper flakes, and fresh thyme. Heat over low heat for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- To assemble, spread each crostini with a generous amount of Gorgonzola crumbles, top with a few roasted grapes, and sprinkle with toasted walnuts.
- Drizzle the hot honey thyme syrup over the crostini, garnish with additional thyme if desired, and serve warm.
Notes
You can customize the seasonings to taste. For a milder version, reduce or omit the red pepper flakes. Walnuts can be substituted with pecans or pine nuts.