I made this for Easter last year as one of the many appetizers we had. And have just not posted them until now. This is a great recipe to serve at a brunch, lunch or dinner occasion. You can add chopped dates, raisins or dried cranberries as well.
Updated 02/16/10: We made these at a cooking class I taught at my house last night, and the girls said it was their favorite dish we made. Yep, these are pretty stinken tasty.
Makes 16-24 pieces 9depending on how thick you slice the bread
1 french baguette
Extra virgin olive oil
Freshly cracked black pepper and salt
5 ounces goat cheese (you can use plain or herb)
1-1/2 pounds red grapes
1/2 cup julienned basil
Preheat oven to 375 degrees F.
Holding knife at a slight diagonal, cut sixteen 1/3 to 1/2 inch thick slices from baguette. Brush the top of each with a small amount of olive oil and sprinkle with freshly cracked black pepper. Arrange on a baking sheet. Bake until they begin to brown, about 10 minutes. Cool on sheet for about 10 minutes.
Cut the smaller grapes in half and the bigger grapes into quarters.
In a bowl, combine goat cheese, cut grapes, basil and a sprinkle of salt and pepper.
Top each crostini with the grape mixture. Arrange crostini pieces on platter. Surround with remaining grape clusters.
*You can make the cheese and grape mixture a day ahead of time to help save time the day of serving.