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Goat Cheese Crostini With Grape Salsa

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“A Bobby Flay recipe that is awesome!!! I have also switched this recipe up for a party the other day and made topped the crostini with goat cheese/mayo mixture with some fresh bruschetta from Trader Joe's and WOW was it good. Love that the mayo mellows the goat cheese just a tad. As far as bread goes, I have used whole grain as well as asiago cheese (I think whole grain is truly best). I have also made these with the pre-made crispy crostini from the grocer (in the specialty food aisle) with great results. For the party, we simply put these out on tables and at the bar as appetizers and everyone gobbled them up!”
READY IN:
28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup red grapes, diced
  • 1 cup black grapes, diced (seedless)
  • 12 small red onion, finely chopped (I used much less)
  • 1 jalapeno pepper, finely chopped (I used about a half a pepper)
  • 3 tablespoons chopped fresh cilantro (may sub flat-leaf parsley)
  • cilantro leaf (to garnish)
  • 2 tablespoons red wine vinegar
  • 4 slices whole grain bread, quartered (may sub 1 baguette, thinly sliced into 16 pieces)
  • 6 ounces herbed goat cheese, slightly softened
  • 13 cup mayonnaise (I use light mayo with great results)

Directions

  1. Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
  2. Preheat oven to 375°. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
  3. Combine goat cheese with Mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper.
  4. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

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