Thursday, January 12, 2012

Grape and Goat Cheese Bruschetta

So I had to look up bruschetta on the internet to make sure that tomatoes weren't a requirement. I know it's weird but I don't like tomatoes. There are exceptions such as salsa, marinara sauce, and ketchup. As far as I'm concerned those things don't have real tomatoes in them. I love the idea of bruschetta, I mean bread with yummy stuff on top = WIN! On Monday I found this recipe on Pinterest but it needed a bit of tweaking for me since it sounded entirely too healthy. Let me tell you, the tweaks worked and I had a serious moment last night with this dinner/snack/appetizer. I honestly felt the earth move and the sky open up and the angels sing about goat cheese and roasted grapes! 

I was so anxious to eat this I only took four pictures, luckily at least two turned out...or unluckily since now I don't have a convenient excuse to make this for dinner again. Did I mention that the grapes for this were amazing? Super weird to roast grapes but they were fragrant and juicy and just plain awesome! Don't worry I picked out the thyme before I shoved these in my face because sticks don't taste very nice. Make this today, it's healthy since it has fruit!

Ingredients for 1 serving (4 slices): Recipe adapted from here.
1 bulb garlic roasted
1-2 tbs goat cheese
1 c grapes
4 Slices artisan bread
5 sprigs of thyme
2 tbs butter
Pinch of salt
Pinch of pepper
4-5 tbs of olive oil

Preheat the oven to 350 degrees. Cut the tip of the bulb of garlic. Place the garlic on the center of a square of foil and drizzle with olive oil. Wrap the garlic up with two pieces of foil, don't be like me and only use one and have oil leaking out all over the oven. Bake for 25-30 minutes.
At this point I pulled the goat cheese out of the fridge and put it on the oven to soften.
While that is going on, cut a handful of grapes in half and removed seeds if needed. Break off a couple sprigs of thyme and dump it all into a casserole dish. Drizzle with about a tablespoon or two of olive oil and sprinkle with salt and pepper. Thinly slice the artisan bread, I used a asiago cheese pugliese. In a large skillet melt 2 tablespoons of butter over a med-high heat. When the butter is completely melted place slices of bread in the pan turning until both sides are golden brown.
When the garlic has about 10 minutes left put the dish of grapes and thyme in the oven for 7-9 minutes. When the bread is browned, grapes and garlic roasted it is time to assemble. Spread a thin layer of goat cheese then a layer of roasted garlic and top with the grape mixture. I don't know if you are supposed to eat the thyme sticks but I didn't, they look gross.

I'm having this for dinner again, it might be my new favorite!

1 comment:

  1. Your pictures look great! I'm not sold on the grapes, but I would be willing to try it. That is if you made it of course.