Goat Cheese and Grape Bruschetta
Recently I needed a quick appetizer for our Bunco group gathering. Seriously, I didn’t plan anything until the last few minutes before I had to get ready. After checking the freezer, fridge, garden and pantry; I thought the combination of grapes, goat cheese and tarragon on grilled bread with a drizzle of honey would be delicious. I thought to myself, “Boy, I hope this tastes as good as I think it’s going to”. Fortunately, the ladies and I loved it and they wanted the recipe! Whew, I’m so glad everyone enjoyed it. Here’s what I did:
Goat Cheese and Grape Bruschetta
Day old French baguette
Extra virgin olive oil
1 garlic clove
Goat cheese, softened
Fresh cracked black pepper
Fresh tarragon leaves
Seedless red grapes
Local honey
Kosher salt
Slice the baguette into ¼ inch slices, brush both sides with olive oil, place on a hot grill; when the bread gets lightly browned with some grill marks, flip and do the other side. This can also be done in the broiler, browning both sides of the bread. As soon as the bread comes off the grill, take a garlic clove cut in half and rub over the top of the toast.
Spread goat cheese over the garlic rubbed side of bread, top with some cracked black pepper, and press in some tarragon leaves. Cut your grapes into halves or thirds depending how large they are and press into the goat cheese. Drizzle honey over all and finally sprinkle with kosher salt.
Arrange on a pretty platter and serve immediately. Yum!
