Recipe Redux May Theme:
Small Plates For Sunny Days
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods. Thanks to Robin @RobinsBite for this month’s theme suggestion.
I love a good finger food. Sometimes I look forward to appetizers more than the main course. When I was thinking about this theme I wanted to share something that is easy but feels kinda fancy but also could be made in a hurry if you need to bring an app to share asap. The ingredient list is minimal and the prep is quick so I’d say this recipe fits the bill. Plus anything roasted and combined with goat cheese always tastes good.
I think this would be great for a summer night paired with something light and sparkling like Prosecco or Champagne.
Roasted Grape and Goat Cheese Bruschetta
(makes enough for 20 pieces)
4 cups seedless red grapes
2 teaspoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste (i used about an 1/8 teaspoon of salt)
4 ounce goat cheese (about one small log)
Combine grapes, olive oil, thyme, salt and pepper on a sheet pan. Roast at 375 degrees for about 30 minutes or until the grapes are soft and wrinkly. Also place baguette slices in the over for about 15 minutes or until crispy. Spread goat cheese on baguette and top with roasted grapes.
Be sure to check out the links below for lots of other small plate ideas!