Roasted Grape & Boursin Cheese Crostini

Our dinner rolls become the perfect bite-sized crostini when sliced horizontally, creating pretty little rounds that bake up golden brown and crunchy with a little olive oil spray and a pinch of sea salt. And while the topping possibilities are endless, here is a decadent bite that goes great with a glass of wine, white or red!

Ingredients

• 3 ea Éban’s Dinner Rolls, thawed and sliced ¼” thick horizontally to create rounds
• Olive Oil spray
• Sea Salt
• 1 cup Red Seedless Grapes, halved
• 1 Tbsp Balsamic Vinegar
• 1 tsp Olive Oil
• ½ tsp Honey
• ¼ tsp Sea Salt
• ⅛ tsp Black Pepper
• ¼ tsp Fresh Thyme Leaves, about 2-3 sprigs
• ½ tsp fresh Lemon Zest
• ½ wheel Boursin Cheese with Garlic & Fine Herbs
• ¼ cup Pecan Pieces (Pistachios would be nice as well), roasted & salted preferably

Preparation

1. Preheat oven to 350 degrees Fahrenheit. Spray the bottom of a baking sheet tray generously with olive oil spray then place Éban’s Dinner Rolls sliced rounds on the tray in a single layer. Spray the tops of the rounds with olive oil spray and then sprinkle each with sea salt. 
2. Bake until golden brown and crisp, about 10-12 minutes. Allow to cool completely while making the grape mixture.
3. Increase the oven temperature to 425 degrees for roasting the grapes.
4. Combine the grapes, vinegar, olive oil, honey, salt and pepper in a small bowl, stirring to coat the grapes evenly. Place the mixture in a small casserole dish or pie pan that has been sprayed with cooking spray and set on the center rack in the preheated oven.
5. Roast the grape mixture until the grapes begin to wilt and become syrupy, about 20-25 minutes. 
6. Remove roasted grapes from the oven and add the thyme leaves and lemon zest to the mixture
7. To assemble the crostini, place a small spoonful of Boursin cheese on each crostini (about 2 teaspoons), then add a small amount of roasted grape mixture on top of the Boursin. Top each crostini with a sprinkle of pecan pieces and serve.

Makes about 15 pieces

Note:

The roasted grape mixture can be made several days in advance and kept in a covered container in the refrigerator. Let it come to room temperature before serving.