Roasted Grape Crostini with Vanilla Mascarpone
Ingredients
- 2 lb seedless red grapes, stems removed
- 3 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp butter, cut into pieces
- 1 (16-oz) French baguette
- ⅓ cup olive oil
- 1 (8-oz) container mascarpone cheese, softened
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 Tbsp brown sugar
- ½ cup heavy cream
- ¼ cup honey
- ½ cup finely chopped roasted and salted pistachios
Instructions
- Preheat oven to 400°F. Toss together grapes, honey, 1 Tbsp oil, and butter on a foil-lined rimmed baking sheet. Bake 30 to 35 minutes or until grapes release their juice; cool completely.
- Meanwhile, cut bread into ¼-inch-thick slices; place on two baking sheets. Brush with oil, and bake 10 to 15 minutes or until toasted; cool completely.
- Beat mascarpone cheese, reserved vanilla bean seeds, and brown sugar with an electric mixer at medium speed until blended. Add cream; beat until smooth and fluffy. Chill up to 3 days.
- Spread cheese mixture on toasted baguette slices. Top with grapes; drizzle with honey, and sprinkle with pistachios. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
436
|
436
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 9 | 9 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 321 | 321 |
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