A Recipe for Roasted Grapes, Mint, Basil, Spring Onions, & Serrano Pepper served over Crispy Crostini
I was in the mood for bruschetta this evening. Sadly, one of the key components for bruschetta are fresh tomatoes and it is just not tomato season yet. However, I did have some beautiful, fresh grapes on the counter and fresh mint from my mom’s garden. I ran outside to my herb garden and found some fresh basil ready to harvest. In the refrigerator, I still had some spring onions from both of my CSA boxes (from Legare farms and Spade and Clover gardens).
I decided to roast the grapes to enhance their sweetness and use serrano peppers for some heat. I tossed these with the fresh herbs, spring onions, a bit of lemon juice, and red wine vinegar to create a twist on bruschetta from ingredients in my refrigerator and garden. Served over some toasted sesame semolina bread, it was the perfect appetizer before dinner!
Leftover roasted grape topping can be added to your favorite grain and spring mix lettuce for an easy week day lunch!
Roasted Grape Crostini
Ingredients
Method
- Heat oven to 400 degrees F.
- Place prepared grapes on a lined baking tray and roast for 30 minutes.
- Mix together onion, peppers, mint, basil, lemon juice, vinegar, and salt to taste. Store in refrigerator.
- When roasting is complete, allow grapes to cool and add to the onion mixture. Stir to combine and add additional salt or vinegar if desired.
- Thinly slice 8 pieces of bread.
- Brush lightly or spray with olive oil.
- Place on a lined baking tray and toast in the oven for a few minutes until golden brown and crispy.
- Top each slice of bread with a heaping spoonful of roasted grape topping.
- If desired serve with parmesan or pecorino cheese shavings or sprinkle with your favorite non-diary cheese.