Grape Salsa on Goat Cheese Crostini
Ingredients
The salsa
-
1½
lb
Seedless Red or Blue/Black Grapes
-
1
unit
Anaheim Chile
-
1
tbsp
Red Wine Vinegar
-
1
bunch
Fresh Cilantro, Finely Chopped
-
½
small
Red Onion, Finely Chopped
-
to taste
unit
Salt and Pepper
The crostini
-
1
unit
Whole Grain Baguette
-
8
oz
Chevre, room temperature
-
2
tbsp
Milk
Instructions
- Prepare the salsa by dicing the Anaheim chile and red onion, then adding them to a bowl with halved and chopped grapes, red wine vinegar, and cilantro. Season with salt and pepper.
- Slice the baguette on a bias into ¼ inch slices and arrange them on a baking tray. Bake at 375°F for about 4 minutes, flip, and bake for another 4 minutes. Let cool.
- Mix the goat cheese with milk in a small bowl until spreadable. Spread about 1 tbsp of the cheese on one side of each baguette slice, top with grape salsa, and garnish with fresh cilantro.
Nutrition Facts (estimated)
Servings
20 crostini
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
150mg
Cholesterol
20mg
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