Crostini with Brie, Roasted Grapes and Toasted Almonds
Easy
This beautiful appetiser combines sweet, salty, creamy, crunchy and juicy. It’s also very simple to assemble. Slices of baguette are topped with creamy pieces of brie which are toasted in the oven, then topped with juicy roasted grapes. Finished off with a light drizzle of honey, toasted almond flakes, a hint of salt (& black pepper, if you wish) and just a touch of fresh rosemary. If you’ve never tried roasted grapes, let this be your introduction to them, they’re delicious!
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
15
Crostini with Brie, Roasted Grapes and Toasted Almonds
Easy
Introduction
This beautiful appetiser combines sweet, salty, creamy, crunchy and juicy. It’s also very simple to assemble. Slices of baguette are topped with creamy pieces of brie which are toasted in the oven, then topped with juicy roasted grapes. Finished off with a light drizzle of honey, toasted almond f
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Ingredients
- 250g red grapes, washed and patted dry
- 2 stems fresh rosemary, plus extra for garnish
- Olive oil
- Flaky sea salt
- 1 baguette, sliced (about 15)
- 1 wedge of brie, cut into pieces (about 15)
- Small handful toasted sliced almonds
- Honey for drizzling
- Cracked black pepper, optional
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted and line a small baking tray with parchment paper.
- 2. Place the rosemary on the tray then arrange the grapes on top. Drizzle lightly with a bit of olive oil then roll them around so that they’re mostly coated.
- 3. Bake in the pre-heated oven until they’ve softened and start to burst open, about 20-25 minutes.
- 4. Remove from the oven and leave to cool until needed. (Leave the oven on and set to the same temperature.)
- 5. Lightly brush the slices of baguette with olive oil and arrange on a large tray. Top each slice with a piece of brie then bake in the oven until the cheese has melted, about 5 minutes.
- 6. Remove from the oven and arrange crostini on a serving tray. Top each one with 2-3 grapes then lightly drizzle with honey and sprinkle over the sliced almonds. To finish, finely chop the reserved rosemary and sprinkle this over along with a bit of flaky salt, and if using, a bit of cracked black pepper.
