GRAPE SALSA ON GOAT CHEESE CROSTINI
Thursday, November 12, 2009 at 10:22AM 
My sister is not the easiest person to feed. She has all sorts of food aversions so I’ve learned not to get offended when she doesn’t clear her plate. She loves to shop, I hate it. She’s a free spirit, I’m somewhat of a planner. She likes to stay up late, I'm early to rise... you get the idea. At some point, after playing in the clothing racks at Target and bathing together, we stumbled into completly different interests. We’re the kind of friends that probably wouldn’t have chosen the other out of a group, yet I consider my relationship with her indispensable. We all need broader perspective, and it’s the people who are least like you, who make you see things through new eyes. She is going to be a famous clothing designer, and spends long nights in front of a humming sewing machine, cutting, threading and studding pieces I am consistently impressed with.
If there is anything I have learned about working, it is that you need good snacks. Can I put that on a resume? Sitting down and using no other muscles besides your brain and hands can get awfully exhausting. So this is what I made for Cydney, a snack that is difficult not to like. I hope this was a nice respite from your frozen taquitos, sister. I love you. 
RED GRAPE SALSA CROSTINI // Makes One Quart Salsa and About 20 Crostini
This makes a great holiday appetizer and can be made a day in advance. It keeps well, the onion just becomes stronger. Also goes well on some fresh fish or with some simple quesadillas, so you shouldn’t have an issue with leftovers.
1 1/2 lb. Seedless Red or Blue/Black Grapes*
1 Anaheim Chile
1 tbsp. Red Wine Vinegar
1 Bunch Fresh Cilantro, Finely Chopped
Half a Small Red Onion, Finely Chopped (more or less to taste)
Salt and Pepper
1 Whole Grain Baguette
8 oz. Chevre, room temperature
2 tbsp. Milk
Oven to 375’
1. Cut the anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and ½ cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.
2. Slice the baguette, on a bias into ¼’’ slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half.
3. Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tbsp. chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.
* By using the most fresh, firm grapes you can find, you will make the chopping easier on yourself. Not to mention the texture benefit. I think using two tones of grapes, makes a beautiful final product.
Reader Comments (63)
wow! that looks amazing and delicious! definitely need to try it out. thanks!
I know this is a little late. But I made this a couple weeks back to the delight of my guests. It's simply delish.
I made this recipe for a Christmas Eve party I went to where I hardly knew a soul and left the belle of the ball, what a hit! Thanks for the great recipe...and the amazing food photography. This blog is one of my all time favorites!
OMG that is such a great recipe.
we made New Years Eve.. it was
1. easy
2. delicious
3. could be done ahead of time
4. unique and conversation starter
bravo!
Just found your site and fell instantly in love! These recipes (and images) are brilliant, so fresh and inspiring. Keep it up, you do amazing work here.
Just wanted to say I made this as an app for my 4th/housewarming party. It was such a hit -- and I'm still munching on some leftover salsa with crackers :) Lovely blog, lovely food.
This is stunning! I've made a mental note to make this very soon.
It's funny the way you describe your sister- my relationship with my own sister is so similar! You bring up a good point: those who are least like us make us see things differently. It's hard to embrace because sometimes our personalities clash terribly! That was lovely.
Oh, and one more coincidence: her name is Sydney!
[...] Grape Salsa (adapted from The Sprouted Kitchen) [...]
Thanks for my appetizer inspiration for tonight! :)
[...] present. The woman is picky about vegetables, textures and most things green. I mentioned her awhile back. I made this for her so she had something easy to warm up while also being nutritious and filling. [...]
[...] chips, but I’m sure there are more creative ways to use this (like Sprouted Kitchen’s grape salsa and goat cheese crostini.) Feel free to share additional ideas [...]
Your recipes are wonderful, looking forward to gifting your new cookbook to my sister this summer!
This appetizer stole the show at my last party. It was a repeatedly praised through out the evening. Thank you.