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good food for good healthStarters & Soups

24

Cros

tini with Whipped Goat Cheese,

Roasted Grapes & Rosemary

8–10 SERVINGS

48 thin slices baguette (about ¾ baguette)

7 Tbsp (100 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 lb (500 g) seedless red grapes, separated into small bunches3 fresh rosemary sprigs,

plus 2 Tbsp minced leaves

½ lb (250 g) goat cheese,

at room temperature3 Tbsp whole milkHoney, for drizzlingFlaky sea salt, for finishing

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Preheat the oven to 350°F (180°C). On a large baking sheet, arrange the baguette slices in a single layer. Brush the tops of the slices with 5 Tbsp (75 ml) of the oil and season generously with kosher salt and pepper. Toast the slices, flipping once halfway through, until the slices are golden, the edges are crisp, and the centers are still slightly soft, about 10 minutes. Let cool completely.

Raise the oven temperature to 425°F (220°C). Arrange the grape bunches and the rosemary sprigs on a second baking sheet. Drizzle with 1 tablespoon of the oil and season with kosher salt. Roast until the grapes are soft, have shriveled a bit, and are beginning to burst, about 15 minutes. Let cool.

In a stand mixer fitted with the whisk attachment, combine the goat cheese, the remaining 1 tablespoon oil, and the milk and beat on high speed until light and fluffy, about 3 minutes. Stir in the minced rosemary.

To serve, spread each bread slice with some of the cheese, top with a few roasted grapes, and drizzle with a little honey. Finish with a light dusting of sea salt, and serve.

Goat cheese is lower in lactose than other cheeses and marries beautifully with the earthiness of rosemary. Roasting the grapes deepens their flavor and sweetness, which comes from natural sugars that contribute healthy minerals and nutrients stripped away during the chemical processing of granulated sugar and corn syrup.