Delicious grapes, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate sweet and savory appetizer.
1 baguette, sliced evenly
1 1/2 cup grapes, sliced in half
5 shallots, thinly sliced
5 oz spreadable goat cheese
1/4 cup milk
1 TBSP honey
1 bottle balsamic vinegar
salt to taste
For the Reduced Balsamic Vinegar:
In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
For the Crostini:
Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.
Bake until golden brown, about 15 minutes.
For the Honey Goat Cheese:
Combine goat cheese, milk, and honey into a food processor and blend until smooth.
For the Grape Shallot Topping:
In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.
For the Crispy Sage Leaves:
Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
Assemble Grape Bruschetta:
Spread honey goat cheese onto baguette slices.
Top with grapes and shallots.
Drizzle with reduced balsamic vinegar and finish with a crispy sage leaf.