Roasted Garlic, Brie and Grape Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation. Ingredients:
30 garlic cloves, peeled |
1/2 cup olive oil |
3/4 teaspoon ground thyme |
1 1/2 cups seedless grapes, halved |
1/4 cup ruby port |
1 teaspoon chopped fresh rosemary |
1 baguette, cut diagonally into 24 slices, toasted |
8 ounces brie cheese, rind removed, room temperature |
fresh rosemary sprigs |
Directions:
1. Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
2. Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
3. Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.
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