Est. 2011

February 18, 2014

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Recipe | Roasted Grape and Goat Cheese Bruschetta

 

 

 

 

I can’t take credit for this recipe; I first spotted it on Pinterest, and then fell for Sarah Tuck’s blog and work. What I can do is tell you it’s one of the most delicious food combinations I’ve ever tasted. Roasted grapes, goat and cream cheese, garlic, molasses, olive oil, syrup. I never would have thought to combine these flavors, but I am glad I tried it.  Joe and I devoured 8 of these little slices of heaven in a very short period of time. I want to serve them for every dinner party I host and make sure everyone I know tastes these. Which is why I’m spreading the recipe love today.

I didn’t follow Sarah’s recipe exactly, because we didn’t have feta cheese or pomegranate molasses, and we were snowed in when I made these, so I couldn’t get to a grocery store. I don’t know if my bruschetta tastes the way it’s supposed to; I do know that the way I made it is pretty darn good.

Ingredients
– 1/2 loaf ciabatta, sliced thinly*
– 4 oz. goat cheese
– 4 oz. cream cheese
– 1 clove garlic
– small bunch of grapes
– 1 tbsp molasses (original recipe called for pomegranate molasses, but I never heard of this and so I didn’t have it)
– 1 tbsp olive oil
– 1 cup walnuts
– sea salt

Directions
– Get the grapes roasting, since this will take the longest. Preheat oven to 350 degrees. De-stem, wash, and gently dry the grapes. Place in roasting pan. Mix together molasses and olive oil in a small bowl, then drizzle over grapes. Sprinkle with a dash of sea salt, and put pan in oven. Let them roast for 20-30 minutes.
– While the grapes are in the oven, prepare the cheese spread. Simply place the cheeses and garlic in a food processor and let it run for a minute or two. You want the cheese to be creamy, and the garlic to be smaaaall.
– Prepare the walnuts. In a small sauce pan, heat the syrup over medium heat. Then add walnuts, and stir to coat. Sprinkle with sea salt, and allow the syrup to harden a bit. Remove from heat and place in a small bowl to cool.
– Lightly toast bread. Spread with cheese, then top with grapes and walnuts.

ENJOY this tasty yumminess.

*This recipe made about 8 slices of bruschetta. If you’re serving a larger crowd, or this is your only appetizer, adjust the amounts accordingly!

P.S. If you’re looking for another tasty appetizer recipe with grapes, try these grapes wrapped in goat cheese! They’re less labor intensive!

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  1. Run To Radiance

    February 18th, 2014 at 3:26 pm

    That looks and sounds so tasty…I just can't do goat cheese booooo

  2. Miss Sophisticate

    February 18th, 2014 at 5:05 pm

    These look amazing! I had seen these on Pinterest too and was always curious to try them! Thanks for sharing!

  3. FromTheKitchen

    February 18th, 2014 at 7:56 pm

    Thanks so much for trying out the recipe Rebecca – they look great, and I'm so glad you liked it! Regular molasses is a little sweeter than pomegranate molasses which has a slight lemony note, but I'm sure worked fine. If you don't like goat cheese these would also be lovely with burrata 🙂

  4. Adrianna Keczmerska

    February 19th, 2014 at 9:18 am

    I've just discovered your blog and it's so lovely here!

  5. Nicole (Bellenza Party Suite)

    February 20th, 2014 at 2:09 pm

    Oh my this looks so tasty. I can imagine the flavors of the roasted grapes and goat cheese. Lovely photos too!

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