Roasted Grape Crostini
A sweet and spicy combination of roasted grapes, serrano peppers, spring onions, mint, and basil served over crispy crostini semolina bread.
Ingredients
- 2 cups purple grapes cut in half lenthwise
- 1 bunch spring onions or scallions finely chopped
- 1-2 serrano peppers, seeds removed finely diced
- 1/2 cup fresh basil leaves chopped
- 1/3 cup fresh mint leaves chopped
- 1 lemon juiced
- 3 splashes red wine vinegar
- salt to taste
- olive oil for brushing bread
- 8 slices italian bread or baguette
Instructions
Roasted Grape Topping
- 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.
Crostini
- 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.
Serving
- 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.