Did you try my Roasted Wild Mushroom Crostini recipe earlier this summer (BTW, it has an easy recipe for a garlic basil ricotta spread you won’t want to miss)? Crostini are so easy to make and they are a wonderful little appetizer. They’re also great at cocktail parties. If you want to give your guests an hors d’oeuvre they’ll be talking about all year, make this crostini recipe topped with a simple honey goat cheese and quick pickled grapes. Honestly, I could munch on these all day long.
Wait a minute… did you say pickled fruit?
Of course, we all know about pickles. Some people hate them, but most of us love them! Pickling vegetables is very common, but what about pickling fruit? Yep, it’s a thing. For example, in Eastern Europe, pickled fruits like watermelon and apple are commonplace—and they’re pretty good too!
Grapes are one of my favorite fruits to pickle. The sweetness of a grape is so delicious balanced with the tartness of the apple cider vinegar and spices. Add some spices like cinnamon, star anise, and black peppercorns and you’ve got a pickled grape flavor party! Read more on flavor pairings below.
Pickled grapes and honey goat cheese are delicious flavor pairings!
This crostini recipe features a few different ingredients that you might not think to pair together. Pickled grapes are one thing, but the crostini as a whole is wonderful. Goat cheese and grapes pair delightfully. In this case, add a drizzle of rich, sweet honey and some arugula for freshness and spice, and you’re on your way to an unforgettable summer snack.
Pro tip: if you’re making a few batches, distribute the spices evenly!
If using two-pint jars for one batch of grapes, distribute the cinnamon sticks, bay leaves, and star anise evenly between the two jars. If you’re doubling the batch then distribute it evenly according to the amount of jars you’re using.
Easy Pickled Grape and Goat Cheese Crostini Recipe
Ingredients
- 1 pound seedless red grapes, washed and dried
- 1½ cups apple cider vinegar
- 1 cup water
- 1 cup sugar
- ½ small red onion, cut into slivers
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise pod
- 1 French baguette, sliced into ½-inch slices
- Olive oil (for brushing on bread slices)
- 6 ounces goat cheese
- 1 tablespoon honey
- ¾ cups arugula
- 1 cup drained pickled grapes (cut in half if desired)
Instructions
- Place the grapes in one sterilized quart jar or two sterilized pint jars.
- In a medium saucepan, combine the vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, and star anise pod. Bring to a boil, then reduce the heat to a simmer.
- Simmer the pickling mixture for approximately 5 to 8 minutes or until the onion is softened. Turn off the heat and let cool for 15 minutes. Carefully pour the cooled liquid over the grapes. If using two pint jars, distribute the cinnamon sticks, bay leaves and star anise evenly between the two jars. When completely cool, cover the jar and refrigerate for one day before eating. The pickled grapes can be stored in the refrigerator for 2 weeks.
- Preheat the oven to 350 degrees. Place your baguette slices on a parchment or foil-lined sheet pan. Brush the slices with olive oil. Place in the oven and bake until the tops are lightly browned, about 4 to 5 minutes, then take them out and let them cool.
- In a small mixing bowl, combine the goat cheese and the honey. Spread the goat cheese on top of the baguette slices. Top with a little of the arugula followed by some of the pickled grapes. If you like, you can cut the grapes in half so they sit snugly on the arugula without rolling off!
