Oven roasted grapes with fresh rosemary become a jammy, concentrated bite that's perfect spooned over creamy pepper goat cheese crostini. Serve the grapes while their still warm, for the best flavor.
Remove the grapes from the stems and rinse them thoroughly under cold water. Use a paper towel to dry the grapes completely. Transfer the grapes to a rimmed baking sheet. Drizzle the grapes with olive oil, then sprinkle on the rosemary and salt. Use your clean hands to toss the grapes in the mixture until they are well coated. Spread the grapes onto a single layer and roast them in the hot oven for 30-40 minutes (stirring occasionally) When the grapes start to wrinkle, sag and give up some juices, remove them from the oven.
FOR THE CROSTINI
Brush one side of the sliced bread with olive oil and set it on a rack over a baking sheet. Bake in the same oven as the grapes for 10-15 minutes or until just golden and crisp. Remove from the oven and set aside.
FOR PEPPER GOAT CHEESE SPREAD
Combine the goat cheese and cream cheese in a mini prep food processor. Pulse until the mixture is smooth and creamy, scraping down the sides of the container occasionally as needed. Add the pepper and pulse again to combine. Transfer the goat cheese mixture to a bowl.
ASSEMBLE THE CROSTINI
Spread each of the toasted crostini with about 1 to 1 1/2 teaspoons of goat cheese spread. Top with a generous spoonful of hot roasted grapes. Garnish with fresh rosemary if desired.
Notes
This recipe is very good at room temperature, but it's best to serve the roasted grapes while they're still very warm.