Roasted Grape Crostini with Chevré and Rosemary + Scenes From Fox Island
This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table. This post was made in collaboration with and sponsored by the generous folks at La Brea Bakery but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.
I’ve had a lot of ‘pinch me’ moments this year. After spending the previous 2 years focusing all of my time writing my book, I knew I wanted to devote this year to traveling and more freelance. When I set that goal last January I could not have even begin to guess the opportunities that were in store for me. Not only did I triple my freelance work this year but I also found excuses to go out to the west coast three times. Excuse me, you want to fly me to a beautiful cabin in the woods with some of my favorite blog friends to cook up a storm for 3 days? Uh DUH!
Last month I had the pleasure of joining some of my favorite blog friends on Fox Island for a weekend shoot which involved cooking, catching up, exploring the nearby towns, a picturesque sea view, and eating so much delicious La Brea Bakery Bread. The weekend revolved around three main meals that we each were in charge of preparing one item for: a cocktail hour, a formal dinner, and an elegant breakfast spread. Krissy and I took charge of the cocktail hour with this Roasted Grape Crostini with Chevré and Rosemary (recipe below!) and a Aubergine Spread. For dinner, Alanna made a Golden Vegetable Chickpea Minestrone, Sasha served a Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing, and Eva finished the evening off with a Apple Bread Pudding with Caramel Drizzle. The next morning we enjoyed Natalie’s Coconut French Toasted with Poached Apples and Pecans and Trisha’s Shashuka with Chevré and Fresh Herbs. Needless to say, we did not go hungry over that weekend.
All of the food shared one common ingredient: . All La Brea Bakery bread begins with a starter from 1989 (the same year I was born! Woah!) and each loaf takes at least 24 hours to make which means more time for complex flavors to develop. We sampled an array of delicious varieties that weekend but the Sesame Semolina Loaf was my favorite. I’m pretty excited knowing that I can even find these loaves in my smallish city because that means even more french toast is in my future!
Now onto this Roasted Grape Crostini with Chevré and Rosemary recipe. I love how effortlessly this appetizer comes together, making it a perfect option when you want to impress your guests but not go to too much trouble. I like to keep the grapes in small clusters, for a striking presentation, and then just let the guests pull off the stems if they wish. Make sure to cut the La Brea Bakery French Baguette into thick slices to allow the flavors to soak into the open, airy crumb of the loaf’s interior.
Scroll below for the recipe and scroll below that for even more photos of the weekend.
This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table.
- 1/2 pound grapes (I used a mix of concord and red) split into small clusters
- 1 Tbsp olive oil
- 1/2 tsp salt
- 4 sprigs rosemary
- 1 La Brea Bakery French Baguette sliced and toasted
- 4 oz chevre
- Zest from 1 orange
Preheat oven to 425 degrees. Toss grape clusters in olive oil and salt and place on baking sheet. Sprinkle rosemary sprigs around the baking dish.
Roast for 20 minutes or until most of the grapes have blistered but haven't burst.
Arrange La Brea Bakery French Baguette slices in a single layer on a serving dish. Divide the cheese evenly between the slices and top each one with a small grape cluster.
Garnish with orange zest and serve right away.
More photos from the weekend and the other meals: