Roasted Grape and Brie Crostinis

     When there's a party, the first things I usually think of for my edible contributions are buffalo chicken dip, seven layer mexican dip and stuffed mushrooms. They're my easiest go-tos because I know the recipes like the back of my hand, but occasionally I like to change it up and try something different. I decided to think up something slightly more sophisticated, and came up with a great crostini idea.

    Crisp bread with creamy melted brie topped with toasted nuts, balsamic roasted grapes and fresh rosemary. You can't really go wrong with that! It is an appetizer fit for celebrating the holidays.

    My Nana, who can only taste a handful of things, could actually taste these! And she liked them! So that is a really good sign, and I'm sure I'll have to make them again for her :)


(Melting the brie is optional, but I definitely prefer it. You could also substitute a different nut for the walnuts, and thyme for the rosemary!)





Roasted Grape and Brie Crostinis
Ingredients:
   For nuts:
2 1/2 tsp olive oil
1 tsp fresh rosemary
1 cup chopped walnuts
Salt to taste

  For Grapes:
1 1/2 cups seedless red grapes
1/2 tbsp balsamic vinegar
1/2 tsp honey or agave nectar
2 tsp olive oil

1 baguette
Olive oil for brushing
1/4 lb (approx) wedge of brie cheese sliced
Rosemary to garnish (optional)

Directions:
For nuts - preheat oven to 350 degrees. Toss walnuts with olive oil, rosemary and salt.
Spread flat in baking dish and toast nuts for about 9 minutes, or until golden brown. Be careful not to allow them to over cook because it will ruin the flavor.
Remove nuts from oven.
Increase heat to 400 degrees.
Toss grapes with balsamic vinegar, honey/agave and olive oil. Spread flat on baking dish.
Cut baguette into slices and brush with olive oil. Place on baking sheet.
Put grapes on top rack of oven and bread slices on the bottom.
Cook bread for about 10 minutes - keep an eye on them so they don't over toast. Remove from oven and top with brie slices. Return to oven to melt, just a couple minutes.
Cook grapes for about 20 minutes or until tender with wrinkled skin.
Top crostini with nuts and grapes, and garnish with fresh rosemary, and optional sea salt.