Sweet, tangy and creamy, our Grape and Goat Cheese Crostini is made by cooking our grapes and pancetta in a splash of Woodbridge by Robert Mondavi Wine then placing them atop a piece of perfectly toasted baguette and goat cheese.
Disclaimer: This post for Grape Crostini was sponsored by Woodbridge by Robert Mondavi Wines. All opinions are our own. Enjoy and drink responsibly.
During family occasions, we almost always serve our meals pot-luck style. When you consider your extended family your immediate family, the table setting gets larger and larger and too much for one person to host, much less make an entire meal for. Typically my Dad makes a Curry, my Aunt brings a Lasagna, Phil and I bring Twice Baked Potatoes, and my mom (while as of lately she’s been experimenting in the kitchen) was always in charge of appetizers.
Mini quiche, jalapeño poppers, cheese and fruit platters galore, she always went all out when it came to appetizers, so much that majority of the time we were all full from this first course. But on very special occasions, she would make her famous Strawberry Jam and Cream Cheese Croissants, creamy, sweet and tangy spread on a buttery and flakey croissant. It was her go-to recipe and a quick and delicious contribution to our family holiday meals.
A take on my mom’s Strawberry Jam and Cream Cheese Croissants, we swapped out the jam for sautéed grapes, the cream cheese for goat cheese and the croissant for crostini, and named our version, Grape and Goat Cheese Crostini. With the same sweetness, tanginess and creaminess from mom’s appetizer, we added in a bit of extra flavour using pancetta and reducing our grapes in a splash of Woodbridge by Robert Mondavi Wine.
For our Grape and Goat Cheese crostini, we chose the Woodbridge by Robert Mondavi Wines Merlot. Its medium bodied flavour is a good balance with the sweetness of the grapes and compliments the pancetta and goat cheese. And not only are we using merlot in the recipe, but with the bright fruit flavours of Woodbridge by Robert Mondavi Wines, you can serve a variety of their wines that will pair nicely with this crostini. You can find Woodbridge by Robert Mondavi Wines in the California section of your local liquor store.
How to Make Grape and Goat Cheese Crostini with Woodbridge by Robert Mondavi Merlot
Toast the Bread
Preheat your oven to 400° and slice a baguette into 16 pieces. Lay baguette slices on a baking sheet and toast them in the oven for about 8 minutes, until very lightly browned.
Make the Grape Topping
Add diced pancetta to a frying pan and place on medium-high heat. Cook until the pancetta becomes crisp, about 5 minutes. Add the grapes and rosemary, and continue to cook for another 5 minutes or so. The grapes will begin to caramelize and skins will wrinkle. Remove the pan from the heat and pour in the merlot, then return the pan to the heat until the wine has evaporated. Remove the rosemary and season the grapes with a little salt and pepper.
Assemble the Crostini
Using softened goat cheese, spread a heaping tablespoonful onto a piece of baguette. Top with a spoonful of grapes. Serve with the same Woodbridge by Robert Mondavi Merlot you used to cook with.
Grape and Goat Cheese Crostini with Pancetta
A great appetizer for dinner parties or the holidays, our Crostini with Grapes and Goat Cheese, are the perfect bite of sweetness from the grapes, balanced by the acid of the wine and saltiness of the pancetta, finished with the creamy goat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 1x
- Category: Food and Drink, Appetizer
- Cuisine: North American
- 1 baguette, cut into 16 slices
- 250g goat cheese, softened
- 50g pancetta, diced
- 250g red grapes, cut in half lengthwise
- 1 sprig rosemary
- 1/4 cup Woodbridge by Robert Mondavi Classic Merlot
- 1/4 tsp salt
- 1/4 tsp black pepper
No. 1 | Preheat oven to 400°. Place the baguette slices on a baking sheet and toast them for 8 minutes, until lightly toasted.
No. 2 | Meanwhile, add the pancetta to a frying pan. Turn the heat to medium-high and cook the pancetta until crisp. Add the grapes and sprig of rosemary and sauté for 5 minutes, stirring and tossing often, until caramelized.
No. 3 | Remove the pan from the heat and pour in the wine. Return to the heat and cook until the wine evaporates, about 5-7 more minutes. Remove the rosemary and season the grapes with salt and pepper.
No. 4 | To assemble, spread a heaping tablespoon of goat cheese on a pieces of baguette. Top with a spoonful of grapes.
Keywords: grape appetizers, easy finger foods, party food