Roasted Olive And Grape Crostini | The Daily Dish

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Roasted Olive And Grape Crostini

No Comments | Written on September 29, 2010 at 5:00 am , by

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!

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.

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