Roasted Garlic, Brie and Grape Crostini

Roasted Garlic, Brie and Grape Crostini
Roasted Garlic, Brie and Grape Crostini
Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 24
Food Processor Garlic Appetizer Bake Vegetarian Quick & Easy Father's Day Brie Port Fall Grape Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 cup olive oil
  • 1 teaspoon chopped fresh rosemary
  • fresh rosemary sprigs
  • 1/4 cup ruby port

Preparation 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 teaspoon 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.

Preparation 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 teaspoon 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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