Roasted Grape and Honey Chèvre Toasts with Rosemary
Try this Roasted Grape and Honey Chèvre Toasts with Rosemary recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons honey
- freshly ground pepper
- sea salt
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh rosemary
- pinch of chili powder
- 5 tablespoons extra virgin olive oil divided
- for honey chã¨vre and toasts
- 12 1/2- inch thick slices bread (i used rye)
- 4 ounces chã¨vre
- 1 tablespoon minced rosemary leaves
- for roasted grapes
- 2 cups black seedless grapes
- Carbohydrate 1.48926687562391 g
- Cholesterol 0 mg
- Fat 3.22813541666667 g
- Fiber 0.0192375001653961 g
- Protein 0.0110529166689382 g
- Saturated Fat 0.4465645 g
- Serving Size 1 1 toast (15g)
- Sodium 96.0880083333636 mg
- Sugar 1.47002937545851 g
- Trans Fat 0.0876745416666678 g
- Calories 34 calories
Preheat oven to 425 degrees F.Pour 3 tablespoons olive oil into a small bowl; use a pastry brush to brush bread with oil on both sides. Toast 10 - 15 minutes, until crisp and golden, flipping halfway through.Meanwhile, stir to combine chèvre with 2 tablespoons each honey and olive oil. Fold in minced rosemary and a generous pinch each sea salt and pepper.Toss grapes with 1 tablespoon olive oil, rosemary sprigs, and a pinch each chili powder, sea salt, and pepper. Spread on a rimmed baking sheet, and roast 9 - 12 minutes or until grapes just start to burst, shaking pan often.Spread honey chèvre mixture on toasts and top with grapes; serve immediately.
