As I’ve gotten older entertaining in the fall and winter has become one of my favorite pastimes. Since it doesn’t rain too much in the golden state, whenever there is even a drizzle the entire city shuts down. Nobody knows what to do with themselves, and getting dressed to go out in the rain is not in an Angeleno’s skill set. Because of all this my friends and I have developed a tradition of taking turns hosting wine night. We sit around catching up while delighting in small bites and perhaps a touch too much wine. One of my favorite new recipes that will surely be featured in an upcoming wine night is this sweet and savory take on bruschetta. It’s made with goat cheese (you can use ricotta if you don’t like goat cheese), roasted grapes, and candied walnuts. I adapted the recipe from a Venetian cookbook I purchased after our time in Italy this summer. You can find the recipe below. Happy Sunday.
Red seedless grapes
Preheat the oven to 350F. Place grapes and a handful of fresh thyme leaves on a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, mix together and roast in the oven for 10-15 minutes. Slice the walnuts in half, arrange on another oven tray, pop into the oven along side the grapes for 5-8 minutes. Drizzle slices of baguette with olive oil and toast in the oven or broiler. Once all of the components are cooked and ready, let everything cool off. To assemble, crumble the goat cheese onto the toast, top with grapes, walnuts, and the crispy roasted thyme leaves. Serve warm or at room temp. Tip: If your grapes are too big, cut them in half.
Give the recipe a try and let me know what you think. xo