Roasted Olive And Grape Crostini
My favorite recipes are the ones where I hardly have to lift a finger, yet when the final dish is served it looks like I worked all day! This Roasted Olive and Grape Crostini is no exception. I love to make this appetizer this time of year when the grape harvest is in full swing. Open up a bottle of your favorite wine and you have a party!
ROASTED OLIVE AND GRAPE CROSTINI
1-1/2 cup red seedless grapes; halved
1 cup black pitted Kalamata olives, coarsely chopped
2 cloves garlic, chopped
2 teaspoons olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
Heat oven to 325 degrees. Place all ingredients in a roasting pan and toss to combine. Roast for 40-45 minutes.
Serve warm with hot, crusty bread drizzled with olive oil, and slices of goat cheese.
Mixture can be placed in a covered container and refrigerated for a few weeks – if it lasts that long! To warm back up, place mixture in an ovenproof dish and heat at 250 degrees for 10 minutes.