These easy to make Roasted Grape Brie Crostini make a wonderful appetizer and the perfect companion to a bubbly glass of Sparkling Wine!
At the end of this of this month, my husband and I will be celebrating 15 years of marriage. Since we were married at the very young age of 17, we certainly bypassed all the statistics, and are still going strong.
This amazing man does things daily to remind me how lucky I am to have married him. He is the most caring, supportive, and loving husband and father anyone could ask for.
On our first wedding anniversary, which also happens to be New Year’s Eve, we took a trip to Barcelona. We were living in Switzerland at the time, so it was a quick long weekend trip. Since we had our first born right before getting married, it was our first trip sans child. I remember how excited we were to sleep in, explore without a stroller, and celebrate NYE with the Spanish.
In Spain, eating 12 grapes at midnight on New Year’s is tradition. The 12 grapes, one for each stroke of midnight, symbolizes 12 lucky months ahead. Since that trip, we have always combined traditions by celebrating our anniversary with grapes and a glass of sparkling wine.
This year, however, I decided that I wanted to change things up. It is always great to have a quick and easy appetizer recipe on hand for last minute invites. Since this appetizer comes with a story, it is even better. These Roasted Grape Brie Crostini are best served with a glass of VOVETI, as most appetizers are! VOVETI is a brut style DOC with tempered acidity and a fresh, graceful profile and makes for an easy drinking aperitif or cocktail, perfect for sharing with friends.
These Roasted Grape Brie Crostini and cold glass of VOVETI sparkling wine will make any celebration better! Do you have a certain celebration that has carried on throughout the years?
- 1 pound seedless black grapes
- 1 tablespoon balsamic vinegar
- 2 rosemary sprigs plus 1 sprig for garnish
- 2 tablespoons extra-virgin olive oil
- Sea Salt a pinch
- Pepper a pinch
- 1 Baguette
- 1 tablespoon olive oil
- 1/2 pound brie sliced into small slices
- Preheat the oven to 400°.
- Line baking sheet with foil.
- Toss grapes with the vinegar, rosemary sprigs and 2 tablespoons olive oil.
- Sprinkle with sea salt and pepper.
- Roast grapes for 15 minutes or until the grapes are softened and the skins start to pop.
- Slice baguette into 1/2 inch slices.
- Brush slices, on both sides with olive oil.
- Arrange on a baking sheet and toast for about 5 minutes.
- Top with brie slices and roast for another 3 minutes, or until cheese has started to melt.
- Once cheese has begun to melt, remove from oven.
- Top easy crostini with a few roasted grapes and sprinkle with chopped rosemary.
- Serve immediately.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.