Sponsored post.
Roasted Grapes Crostini with Rosemary and Pecans makes the perfect holiday appetizer. It looks impressive but is quite simple to make. The crostini topping can be made in advance and the toasting and assembly take just minutes!
Why You’ll Love This Recipe
- Can be served warm or cold – Roasted grapes crostini is delicious either way!
- Perfect for holidays – Exactly what you need to tease taste buds before a meal.
- Can be made ahead – The cheese can be sliced in advance and the grapes can be roasted a day ahead, refrigerated, and reheated while the crostini are toasting.
Ingredients
- Baguette slices – Look in the bakery department for a long, thin loaf labeled “baguette”. It has the perfect texture for toasting and gets nice and crisp.
- Grapes – Use a red table grape. I really like the Muscat grapes that I get from Melissa’s Produce. They have just the right amount of sweetness.
- Orange zest – Fresh orange zest is always the best, but I often rely on dried orange zest because I always have it in my pantry. It works beautifully in this recipe.
- Fresh rosemary – I got mine from Melissa’s Produce but it can be found in most grocery stores in the refrigerated produce section. You’ll want several sprigs.
- Manchego cheese – This semi-hard Spanish cheese has a zesty, slightly salty flavor and is wonderful with crostini. Can also use Parmigiano-Reggiano or Pecorino-Romano.
- Pecans – When I can’t get fresh shelled pecans from relatives, I buy my pecans from Millican Pecans and I recommend them highly. The quality and flavor are top-notch.
Step-by-Step Directions
Step 1: In a large bowl, toss grapes, rice vinegar, olive oil, salt, pepper and orange zest together so grapes are coated with seasoning. Spread evenly on a rimmed baking sheet. Scatter fresh rosemary sprigs around the pan.
Step 2: Roast 20-25 minutes. Add pecans. Roast another 10 minutes. The grapes will soften, wilt and become jammy.
Step 3: Remove rosemary from baking sheet and pull rosemary needles from stems. Sprinkle in about half of them with grapes and nuts; spoon everything into a container; set aside.
Step 4: Lay crostini slices on a baking sheet and broil 1-2 minutes on each side, until lightly browned.
Step 5: Top each crostini with the grape mixture, making sure each piece has at least one pecan. Add a slice or two of cheese to each one and some extra rosemary needles, if desired.
Helpful Tips
- Use a potato peeler to shave off thin strips of Manchego cheese from the cheese block.
- Use raw pecans as they’ll get all the toastiness they need in the recipe.
- Make sure each roasted grapes crostini has a few rosemary needles and at least one pecan along with the grapes.
Recipe FAQ
Crostini means “little toasts” in Italian.
Bruschetta is made from sourdough or a rustic Italian bread. Crostini are made from a smaller, rounder fine-textured bread that crisps well in the oven. It will be labeled “baguette” in the bakery.
Either way, it’s delicious, so it’s your choice! You can start warm and as it cools off, you don’t even have to worry about it.
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
Prize 1: Texas Pecan Candy Basket from Millican Pecan
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
Prize 3: 3 Month Melissa’s Produce Gift Subscription
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value
Prize 5: A selection of six flavors of Oat Crackers from Nairn’s
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
Prize 6: A Selection of extracts from Taylor and Colledge.
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value
a Rafflecopter giveaway Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
Roasted Grapes Crostini with Rosemary and Pecans
Ingredients
- 3 cups seedless red grapes rinsed, halved lengthwise
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon grated orange peel
- 24 slices French baguette cut diagonally into ½-inch thick slices
- ½ cup shaved Manchego cheese
- 5-6 rosemary sprigs
- ⅓ cup pecans
Instructions
- Preheat oven to 400°. In a a large bowl, toss grapes with rice vinegar, olive oil, salt , pepper and orange peel. Spread evenly in a rimmed baking sheet sprayed with cooking spray. Scatter rosemary sprigs around the sheet. Roast 20-25 minutes.
- Scatter pecans on top. Roast another 10 minutes. The grapes will soften, wilt and become jammy. Spoon everything into a container; set aside.
- Remove rosemary from baking sheet and pull rosemary needles from stems. Sprinkle in about half of the needles with the grapes and nuts then spoon into a container; set aside. (Save the extra rosemary needles.)
- Preheat broiler. Lay crostini slices on an ungreased baking sheet and broil 1-2 minutes on each side, until lightly browned.
- Top each crostini with warm grape mixture and some cheese, making sure each crostini has some rosemary and at least one pecan on it. Add extra rosemary needles if desired.
Notes
- Use a potato peeler to shave off thin strips of Manchego cheese from the cheese block.
- The crostini topping can be made a day ahead, refrigerated and heated upon serving. The cheese can be sliced a day ahead too and stored in an airtight plastic bag. Toast the crostini and assemble just before serving.
- Make sure each crostini has a few rosemary needles, some cheese and at least one pecan along with the grapes.
- For the crostini, look in the bakery department for a long, thin loaf labeled “baguette”. It has the perfect texture for toasting and gets nice and crisp.
- Use a red table grape. I really like the Muscat grapes that I get from Melissa’s Produce. They have just the right amount of sweetness.
- Fresh orange zest is always the best, but I often rely on dried orange zest because I always have it in my pantry. It works beautifully in this recipe.
- Fresh rosemary can be found in most grocery stores in the refrigerated produce section. You’ll want 5-6 sprigs.
- Manchego cheese – This semi-hard Spanish cheese has a zesty, slightly salty flavor and is wonderful with crostini. Can also use Parmigiano-Reggiano or Pecorino-Romano.
- Use pecan halves (not chopped) for the most impressive appearance. I get mine from Millican Pecans and I recommend them highly. The quality and flavor are top-notch.
Nutrition
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Crispy Air Fryer Cauliflower from Simple and Savory
- Pumpkin Pie Smoothie from House of Nash Eats
- Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
- Rosemary Roasted Cashews from SueBee Homemaker
Breakfast and Baked Goods
- Apple Coffee Cake from Devour Dinner
- Apple Pecan Loaf from Palatable Pastime
- Eggless Pear Almond Mini Loaves from Magical Ingredients
Side Dishes
- Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D’s Books and Cooks
- Chestnut Pesto Brussels Sprouts from Cindy’s Recipes and Writings
Main Dishes
- Butternut Squash Gnocchi from A Kitchen Hoor’s Adventures
- No Marinade Lamb Kabobs from Art of Natural Living
Desserts
- Chestnut Chocolate Mousse from The Spiffy Cookie
- Chocolate Pumpkin Mini Cheesecakes from Jen around the world
- Graham Cracker Crumble from The Fresh Cooky
- Pear Crisp Recipe from Hostess At Heart
Leave a Reply