Do you have your menu set for the holidays yet? Whether you’ve already started grocery shopping or if you have no idea where to start, I have a recipe you’ll definitely want to have on hand. These Roasted Shallot & Grape Crostini are the perfect bite no matter what your holiday plans entail.
Crostini are a great choice for an appetizers for so many reasons. For starters, they are usually pretty simple to make and they are also versatile. From savory to sweet, there are so many combinations to choose from. Plus, crostini can be made ahead and assembled either as your guests arrive or whenever you get to your party destination.
Shallots are one of the unsung heroes of the vegetable world and one of the ingredients that really stand out in this recipe. While a part of the onion family, they are much milder than your white or red varieties yet still soften and caramelize as they cook down. While the shallots sweeten as they cook down, the grapes lend another layer of sweetness and the rosemary provides a savory note.
A few other notes about this recipe:
While there is nothing quite like true Marscapone, if you can’t find it anywhere you can mix 8 ounces of softened cream cheese, 1/4 cup heavy cream and 2 tablespoons sour cream. It’s best if you can blend with a hand mixer or stand mixer.
Although I recommend red grapes here, I can also see this working with seedless black grapes!
So no matter your plans this holiday, be sure to wow your guests with this easy, less than 10 ingredients appetizer!
Roasted Shallot & Grape Crostini
Time: 1 Hour
Serves: 6-8 (makes about 24 pieces)
1 baguette, sliced slightly on the diagonal into 1/4” thick slices
5 large shallots. peeled, cloves separated, halved and separated (see note)
3 cups red, seedless grapes
3 tablespoons avocado oil (or olive oil)
2 teaspoons chopped rosemary, divided
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
8 ounces Marscapone cheese, slightly softened
1. Preheat oven to 400F. Lay the slices of baguette on a large baking tray in a single layer. Place in the oven and toast for 8-10 minutes or until lightly golden brown, flipping over once. Remove and set aside.
2. In a large bowl, combine the shallots, grapes, oil, 1 teaspoon rosemary, sea salt and ground black pepper. Toss well to coat evenly.
3. Place the shallot and grape mixture in a single layer on a large baking tray (make sure to leave some space between everything and use two trays if you would like!). Place the pan in the oven and roast for 40-50 minutes or until the grapes are shriveled and the shallots are lightly caramelized. Stir the mixture every 15 minutes, being sure to redistribute into a single layer after each stir. NOTE: It’s OKAY if some of the shallot pieces get a little dark or too toasted - I personally like them that way!
4. While the shallots & grapes are roasting, spread some Marscapone on each of the slices of toasted baguette. You may have a little Marscapone leftover - see my notes in the recipe above on what to do with this!
5. Remove the shallots & grapes from the oven and let cool for at least 5-10 minutes before spooning on top of each crostini. Garnish with remaining rosemary and serve either slightly warm or at room temperature.
Shallots, which are part of the onion family but have a milder, almost garlic like flavor, can be a bit confusing when it comes to size. When you purchase a shallot, the entire portion that is encased in the peel is referred to as the bulb. Once peeled, you may notice there are a few smaller “cloves” (similar to a clove of garlic) inside. In this recipe, the 5 large shallots refers to 5 bulbs.