Roasted Grape & Bleu Cheese Bruschetta is a fancy little bite made with simple ingredients you can’t help but love!
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles & breakfast bread to sandwiches and salads – there is something for everyone!
I freaking love bruschetta. Dude, seriously?! Little bites of toast with toppings from heaven. YUM! These roasted grape, walnut, and bleu cheese bruschetta are so good! They totally work for brunch level posh-ness, date night in, or just impressing the heck out of your friends with simple ingredients prepared the right way.
So I got these Woot Fruit grapes for #BrunchWeek. I had to get them delivered to my dad’s house because FedEx decided this was the one time my address wasn’t valid. Go figure. Anywho, I was totally confused when they told me they put the packs in the fridge. Packs? Of grapes and pears? Turns out, Woot Fruit makes these pre-sliced and stemmed packs of delicious fruit perfect for the kids, packing in your lunch, or a portion-controlled snack. Eddie (my fruitarian – I swear he’d eat only fruit if I let him) annihilated the pears, but I managed to save a couple packs of the grapes for this bruschetta. And thank goodness I did! Pair those sweet grapes up with some California Walnuts and you’re in business!
I ended up using a really pungent bleu cheese, cause it was in my fridge, so to balance the bruschetta I spread the bleu cheese really thinly on the toasts. If you’re a bleu cheese lover, pile as much of the stuff on as you like. But if you want something a little less pungent, grab a mild bleu cheese at the store or just use a thin spread and you’ll be good to go!
Take a look at what the #BrunchWeek Bloggers are cooking up today!
Oat-Chata from Culinary Adventures with Camilla
Bread, Grains, and Pastries:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie
Fruits, Vegetables, and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon
Papas con Chorizo from Sew You Think You Can Cook
Whiskey Walnut Tart from Love and Confections
Roasted Grape & Bleu Cheese Bruschetta
- 1 tablespoon unsalted butter
- 1 1/2 cups Woot Fruit red seedless grapes
- 1/4 cup roughly chopped California walnuts
- 1 teaspoon sugar
Bleu Cheese Spread:
- 2 ounces softened cream cheese
- 1 to 2 ounces crumbled bleu cheese
- 1 teaspoon white vinegar
- 1/2 tablespoon olive oil
- 12 slices baguette about 1/4-inch thick
- 2 tablespoons olive oil
- 1 to 3 teaspoon milk
Preheat your oven to 350 degrees F.
Melt the butter in a square baking dish (either 8-inch x 8-inch or 9-inch by 9-inch). Add the grapes and walnut to the dish and toss in the butter until coated. Sprinkle grapes and nuts with sugar and stir to distribute sugar.
Bake for 15 to 17 mins, stirring once, or until the grapes are tender and almost bursting.
Remove from oven and set aside.
Place baguette slices on a Sil-Pat lined baking sheet. Brush or drizzle with olive oil.
Turn oven to broil, and toast bread slices for 2 to 3 minutes (watch them carefully so they don't burn!) until golden brown.
Remove from the oven and set aside.
Bleu Cheese Spread:
Add cream cheese, bleu cheese, vinegar, and olive oil to a food processor. Blend until smooth. Add milk, 1 teaspoon at a time, until desired consistency is reached. (You want a frosting texture.)
Spread 1 to 2 teaspoons bleu cheese spread on each toast.
Using a slotted spoon, top bleu cheese spread with grapes and walnuts.
If desired drizzle with the pan's juices from roasting the grapes or a little honey.
If you have a really pungent bleu cheese I'd start with a light spread on the toasts. Unless you're super into bleu cheese, then choose your own level of cheese in your face. You could also choose a milk bleu cheese and use more spread per toast.
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.