Roasted Grape Galore Gorgonzola Bruschetta
Main Ingredient: Bread
Yield: 24 servings
Recipe courtesy of Margee Berry , Recipe Contest Finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Serving
- 24
Ingredients
- 1 tbsp. extra virgin olive oil, divided
- 2 teaspoons Sherry vinegar
- 1/4 tsp. all spice
- 2 cups seedless small red grapes, sliced in halves lengthwise
- 3 tablespoons chopped red onion
- 3 tablespoons pine nuts
- 24 French baguette slices, 1/3” thick
- 1/3 c. Salemville® gorgonzola, crumbled
- Fresh cracked black pepper, to taste
Directions
- Preheat oven to 375° F.
- In a medium bowl, whisk olive oil, vinegar and all spice. Add grape halves and onion; toss to coat then spread over a large rimmed baking sheet. Roast grapes in oven until slightly soft, about 8 to 10 minutes. Remove baking sheet onto wire rack to cool. Turn oven to broiler.
- Meanwhile, place pine nuts in a small skillet over medium heat, shaking skillet often until pine nuts are golden all over, about 4 minutes.
- Arrange bread slices in an even layer onto another baking sheet. Top evenly with gorgonzola; broil until cheese melts slightly and bread is toasted, about 2 to 3 minutes.
- To serve, use a slotted spoon top each bread slice with the roasted grape mixture. Sprinkle with toasted pine nuts. Add fresh cracked black pepper, to taste.
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