- Heat the oven to 200 degrees.
- Lay the grapes on an ovenproof dish. Drizzle with olive oil and toss to coat. Roast in the oven for about 20 minutes until the grapes soften and their skin begins to blister.
- Mix the cream cheese and Gruyère.
- Cut the baguette into 12 slices. Roast them in the oven for about 8–10 minutes, or until golden.
- Spread the cheese mixture onto the toasted bread slices. Add the oven-roasted grapes and sprinkle the pistachios on top. Garnish with fresh thyme.
Crispy crostini topped with creamy Le Gruyère AOP spread, sweet oven-roasted grapes and crunchy pistachios – a delightful combination of savoury, sweet and roasted flavours!
| Crostini 12 pieces |
|
|---|---|
| 250 g | red grapes |
| 1 tbsp | olive oil |
| 100 g | cream cheese |
| 25 g | Le Gruyère AOP, finely grated |
| ½ dl | chopped roasted pistachios |
| ½ | baguette |
| fresh thyme for garnish | |
