Feta Crostini with Roasted Balsamic Grapes and Arugula

My second entry for the Nikos Feta recipe contest are these gorgeous Feta Crostini with Roasted Balsamic Grapes and Arugula. The creamy feta spread is so delicious on the crispy baguette slices. Peppery arugula and roasted balsamic grapes top these little bites off perfectly. The baguette and feta spread can be made ahead of time if you're looking to save time as well!

Feta Crostini with Roasted Balsamic Grapes and Arugula

60 black seedless grapes

2 Tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons balsamic vinegar

1 (6 ounce) package Traditional Nikos Crumbled Feta Cheese

1 1/2 tsp lemon zest

4 Tablespoons half and half

20 (1/2-inch-thick) toasted baguette slices

2 cups baby arugula leaves

 

Preheat the oven to 450 degrees. In a small foil-lined roasting pan, mix the grapes, 1 Tablespoon of the  olive oil, half of the salt and half of the pepper. Place in the oven and roast, until grapes begin to wrinkle and split, about 15-20 minutes. Drizzle with balsamic vinegar and stir to coat. Using a slotted spoon, remove the grapes from the pan and return the grape juice and balsamic mixture back to the oven for 10 minutes or until thickened and syrupy.

While the grapes are roasting, combine the feta, lemon zest, half and half, and the remaining olive oil, salt and pepper in a small food processor and blend until smooth. Spread the feta mixture over the toasts; top each with arugula, 3 roasted grapes and drizzle with the balsamic syrup. Serve immediately. Makes 10 servings.