Roasted Grape Crostini with Rosemary Mascarpone and Crunchy Walnut

Name: Roasted Grape Crostini with Rosemary Mascarpone and Crunchy Walnut
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterránea contemporánea
Ingredients: 6.3 oz baguette; 7 oz seedless red grapes; 5.3 oz mascarpone cheese; 1.4 oz walnuts; 2 tbsp olive oil; 1 tbsp honey; 1 tbsp fresh rosemary; 1/4 tsp black pepper; 1/3 tsp salt; 2 tsp balsamic vinegar

An original and elegant appetizer with golden baguette slices, roasted grapes caramelized in the oven, rosemary-scented mascarpone, and toasted walnuts for a creamy, sweet, and crunchy contrast.

15 minPrep

20 minCook

35 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

12 rebanadas finas 180 g baguette (cut en diagonal)
200 g seedless red grapes (whole)
150 g mascarpone cheese (at room temperature)
40 g walnuts (chopped gruesas)
30 ml olive oil (divided)
15 ml honey (for the uvas)
4 g fresh rosemary (muy chopped)
1 g black pepper (freshly ground)
2 g salt (divided)
10 ml balsamic vinegar (for terminar)

Nutrition facts

per serving

255 kcal

Calories

5 g

Protein

20 g

Carbs

18 g

Fat

1.8 g

Fiber

18.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with 15 ml (1 tbsp) olive oil, the honey, and a pinch of salt, and roast for 12 minutes until tender and lightly caramelized.
2
2. While the grapes roast, arrange the baguette slices on another tray. Brush them with the remaining 15 ml (1 tbsp) olive oil and bake at 220 °C / 425 °F for 6 to 8 minutes, turning halfway through, until golden and crisp.
3
3. In a bowl, mix the mascarpone with the finely chopped fresh rosemary, black pepper, and the remaining salt until smooth and fragrant.
4
4. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until aromatic. Remove from the heat so they do not burn.
5
5. Spread each baguette toast with a generous layer of rosemary mascarpone. Top with the roasted grapes, gently pressing a few so they release some juice.
6
6. Finish each crostini with toasted walnuts and a few drops of balsamic vinegar. Serve warm or at room temperature.

Chef tips

For a more refined presentation, cut the roasted grapes in half before placing them on the toasts. You can also prepare the mascarpone mixture a few hours ahead and refrigerate it.

Substitutions

You can substitute mascarpone with cream cheese for a firmer texture. Walnuts can be replaced with pecans if other tree nuts are acceptable. Rosemary can be swapped for fresh thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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