Est. 2011

September 1, 2016

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Recipe | Thyme-Roasted Summer Grapes, Arugula, and Goat Cheese Crostini

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Last week, we received these gorgeous summer grapes in our From The Farmer bag. They immediately transported me to the New Jersey farmhouse I grew up at, where we had grape vines. Every summer, we had to resist the urge to pick the almost-ripe grapes, knowing they’d ripen in a week or two and be so juicy and plump and sweet. As soon as those grapes were tolerable, my siblings and I would pluck them off the vine and run to our tree swing, savoring their plump goodness. We didn’t eat the skin or seeds on those grapes, though. These From the Farmer grapes tasted exactly like our New Jersey grapes, and it was heartwarming. I knew I had to do something special with these grapes, so I roasted them, paired them with goat cheese, and made crostini. I have an obsession with grapes and goat cheese, apparently. I blogged about grapes wrapped in goat cheese, and another grape, garlic, goat & cream cheese crostini recipe.

This recipe is my favorite so far, though. The grapes came out perfectly, and paired with the bitter arugula, rustic goat cheese, and crunchy toasted walnuts, they’re perfection! Enjoy at all your end-of-summer, early Autumn parties! I’m planning on trying out roasted green grapes later today, and I’ll let you know how they turn out.

Thyme-Roasted Summer Grapes, Arugula, and Goat Cheese Crostini
serves 6, about 3 each

Ingredients
for the grapes
2 cups grapes
1 1/2 tbsp extra virgin olive oil
1 tsp chopped thyme
salt and pepper

for the crostini
1 baguette, sliced
4 oz goat cheese
handful of arugula
roasted grapes (recipe above)
1/4 cup toasted walnuts
drizzle of honey, optional

Directions
Remove grapes from vine, rinse and dry. Toss with oil, thyme, and salt and pepper. Roast on a parchment-lined baking sheet at 350 degrees for about 20-30 minutes. You want some of them to burst, and for the juice to begin to caramelize. Remove from oven and allow to cool a bit.

Toast walnuts in same oven, on separate baking sheet, for about 5-10 minutes. Toss once or twice. Watch carefully so they don’t burn. Remove from oven, and coarsely chop.

While walnuts and grapes are toasting, slice & toast baguette. Let goat cheese come to room temperature, so you can spread it.

Prepare crostini. Smear layer of goat cheese on toasted baguette. Add a few arugula leaves, then 3-5 roasted grapes (and their juice). Sprinkle with toasted walnuts, and drizzle with honey (optional, depending on how sweet you like your crostini). ENJOY!

 

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  1. Kiersten

    September 2nd, 2016 at 2:45 pm

    As always, breathtaking photos and an incredible recipe. Thanks for the inspo! I’ll have to try this!

    Kiersten

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