ROASTED GRAPE & GOAT CHEESE BRUSCHETTA
RECIPE BY: CHEF JODY O’CONNOR FROM STIR CRAZY COOKING SCHOOL
500g seedless red grapes
1 tablespoon fresh rosemary, chopped
2-3 tablespoons Willow Creek extra-virgin olive oil (Directors’ Reserve), divided
1 cup shallots, thinly sliced
250g goat cheese, softened at room temperature
1 tablespoon honey
1 rustic French baguette
- Pre-heat your oven to 200C. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast the grapes in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. Remove from the oven and set aside.
- Meanwhile, in a skillet over medium heat warm 1-2 tablespoons of the olive oil. Add the sliced shallots and cook, stirring frequently, until they are soft and lightly browned, about 8 minutes. Remove the skillet from the heat and set aside.
- Add the goat cheese and honey to a medium bowl. Add the sautéed shallots, plus any accumulated juices. Stir to combine.
- Slice the French baguette into 1/2-inch slices. You can warm or toast the slices, if desired. Then spread approximately a tablespoon of the goat cheese-shallot mixture onto each of the bread slices. Top with the roasted grapes. Serve immediately.