FOR YOUR TABLE
Roasted Green Grapes and Olive Bruschetta
Recipe courtesy of Elaine Goldstein
- 500 mL (2 cups) green grapes, stems removed
- 500 mL (2 cups) kalamata and green olives, pitted
- 2 mL (½ tsp) kosher salt
- 7 mL (1½ tsp) fresh thyme leaves
- 125 mL (½ cup) olive oil, divided
- 60 mL (¼ cup) basil leaves, roughly chopped
- 300 g (10.5 oz) soft goat cheese
- 16 slices baguette, lightly toasted
Preheat oven to 205 C (400 F).
Combine and stir together grapes, olives, salt, thyme and 60 mL (¼ cup) olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
While the grapes are roasting, combine the basil and the remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
To assemble the bruschetta, spread about 15 mL (1 Tbsp) goat cheese onto each toast. Top with 15 to 30 mL (1 to 2 Tbsp) of the grape-olive mixture. Drizzle bruschetta with the basil oil and serve. Makes 8 servings.
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