Roasted Garlic, Brie and Grape Crostini Recipe

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

Makes 24.


  • 30 garlic cloves, peeled
  • 1/2 cup olive oil
  • 3/4 teaspoon ground thyme
  • 1 1/2 cups seedless grapes, halved

  • 1/4 cup ruby port
  • 1 teaspoon chopped fresh rosemary
  • 1 baguette, cut diagonally into 24 slices, toasted

  • 8 ounces brie cheese, rind removed, room temperature

  • fresh rosemary sprigs


    Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

    Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.

    Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.

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