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.
Love roasting grapes! I do a similar version with goat cheese and fresh parsley on Triscuits for some texture - so good! :D
ReplyDelete