Ingredients
Crostini platter:
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1 baguette, sliced and slightly toasted
Roasted grapes and buffalo mozzarella crostini:
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1 bunch purple seedless grapes
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1 cup olive oil
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2 buffalo mozzarella balls, sliced
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Salt and pepper to taste
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1 tablespoon fresh oregano, chopped
Blue cheese, honeycomb and hazelnut dust crostini:
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1 piece of your favourite blue cheese (I like using Roquefort for this recipe but any blue cheese will work)
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1 honeycomb, broken into 2.5 centimeter pieces
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1 cup hazelnuts, blitzed to a fine dust.
Directions
Roasted grape and buffalo mozzarella crostini:
- Set the oven to 425°.
- Add grapes and olive oil to a roasting pan and roast in the oven for about 35-40 minutes. Remove from the oven and let cool slightly.
- To assemble add a slice of buffalo mozzarella and a few roasted grapes to a piece of crostini. Repeat until all the mozzarella is done. Add to a baking sheet and return to the oven to slightly warm the cheese, about five minutes.
- Remove from the oven, season with salt and pepper and sprinkle with chopped oregano.
Blue cheese, honeycomb and hazelnut dust crostini:
- To assemble break up the blue cheese into small pieces. Arrange blue cheese onto pieces of crostini, top with honeycomb and dust with hazelnut.
