Baked Feta and Roasted Grape Crostini

• 1 (7-ounce) log feta cheese
• 1 pint red seedless grapes
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 baguette, sliced into 1/2-inch pieces
• 1 tablespoon balsamic glaze
• Fresh basil leaves, for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Place the feta cheese in an oven-safe dish. Surround with grapes.
3. 3 Drizzle grapes with olive oil and sprinkle with thyme.
4. 4 Bake for 15 minutes until grapes are bursting and feta is softened.
5. 5 Meanwhile, toast baguette slices until golden.
6. 6 Drizzle balsamic glaze over the baked feta and grapes.
7. 7 Spoon feta and grape mixture atop toasted baguette slices.
8. 8 Garnish with fresh basil leaves before serving.

Equipment

• Oven-safe dish
• Baking sheet

Variations

• Add a drizzle of honey for extra sweetness.
• Toss in some toasted pine nuts for crunch.

Substitutions

• Use goat cheese if feta is unavailable.
• Substitute green grapes if red are not available.

Pairings

• Crispy kale chips
• Sparkling water with lemon

Nutrition

Tips

• For a tangier flavor, use lemon thyme instead of regular thyme.
• If feta is too salty for your taste, rinse it briefly under cold water before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven for best results.

Freezing: Does not freeze well due to texture changes in feta and grapes.

Serving Suggestions

• Serve with a crisp white wine like Sauvignon Blanc.
• Pair with a simple green salad.

FAQ