The title is a bit long but the food is simple and it disappears in a flash.
I found this little appetizer item in Better Homes and Gardens magazine, though not in the recipe section. It was described in a list of suggested ways to use grapes in your cooking. After roasting tomatoes last summer, I was excited to try grapes.
Grapes are a favorite fruit in our house and disappear quickly. From my research, grapes are in season through the fall, however, maybe my seasonal cooking friends know more than I do. ??
After tossing them with olive oil and sea salt, the grapes took a turn roasting in the oven. It sweetens them just a bit and with the salt, makes a delicious treat. I’m always sad that foods lose some of their color during roasting.
Goat cheese is one of those polarizing items; some people really love it and some people really don’t. I like it. It’s creamy and lovely and has a strong taste. Place the goat cheese on top of toasted baguette slices and top with the roasted grapes. In the magazine, it mentioned scooping up the roasting juice and pouring it over top. My grapes weren’t overly juicy so there wasn’t juice to be scooped.
Juice or no juice, they were good and MJ and I made quick work of them all.