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Appetizer
20-30 crostini
30 minutes
20 minutes
Chef Tom Fraker
1 French bread baguette
Extra virgin olive oil
Melissa's Spice Grinders, Garden Herb with Sea Salt
Melissa's Spice Grinders, Rainbow Peppercorns
2 heads Colossal Garlic, roasted
1 12 ounce package soft goat cheese
1/2 pound red grapes, sliced in half
1/2 pound green grapes, sliced in half
Preheat oven to 350°F.
Slice the baguette on the bias about 1/3 inch thick and place on a sheet pan. Brush each slice of bread with the olive oil and season with sea salt. Bake in the oven until toasted and browned. Place the crostini on a rack to cool.
To roast the garlic, cut the tops off of the bulbs, drizzle with olive oil and season with salt and pepper. Wrap in aluminum foil and place in the oven. They will be done when tender.
When cool enough to handle, squeeze each garlic clove out of the peel. Mash the garlic to make it spreadable. To assemble, brush each crostini with the goat cheese, then the garlic and top with the grape half. Repeat this sequence for the remaining bread.
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