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Roasted Garlic, Brie & Grape Crostini


INGREDIENTSgrape-crostini
  • 30 garlic cloves, peeled
  • 1/2 cup olive oil   #13736
  • 3/4 tsp ground thyme   #14125
  • 1 1/2 cups seedless grapes, halved
  • 1/4 cup ruby Port
  • 1 tsp chopped fresh rosemary
  • 1 baguette, cut diagonally into 24 slices, toasted   #38318
  • 8 ounces Brie cheese, rind removed, room temp.   #20632
  • Fresh rosemary sprigs

DIRECTIONS
  • PREHEAT oven to 325°F. COMBINE garlic and oil in small baking dish.
  • Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil.
  • Transfer garlic to processor.
  • Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
  • MIX grapes, Port and 1 tsp rosemary in bowl.
  • Let stand 15 minutes.
  • SPREAD each toast slice with 1 teaspoon garlic.
  • Spread 2 teaspoons Brie over.
  • Top with grapes and herb sprigs.


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