Sometimes you’re just in the mood for a good cheeseboard and some wine. This scratches that itch but also takes it up a notch. Tart, syrupy, bursting grapes meet tangy, creamy and crunchy goat cheese—all designed to be spread on top of toasted baguette for the ultimate wine pairing. Make for your next girls night, or your next night in alone…it’s a treat no matter the occasion.
What to Notice
- I think grapes reach their full potential when roasted. To know that they’re finished roasting, look for them to have burst slightly and for them to have made their own syrup.
- I use two types of breadcrumbs here for the texture. Regular breadcrumbs help cover surface area, while panko help to lend a more substantial crunch. Play around with the ratio if you want less, or more of a crunch. You can’t mess this up.
Servings: 4 Servings
Ingredients
- 1, 8- ounce log of goat cheese
- ½ cup all-purpose flour
- 1 larger egg beaten
- ½ cup regular breadcrumbs
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- Pinch of pepper
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil and 1 tablespoon butter for frying
- 1 bunch sweet red grapes on the stem
- 1 tablespoon olive oil
- 1 tablespoon good balsamic
- Salt and pepper to taste
- Sliced and toasted baguette for serving
Instructions
Make the Grapes:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place your bunch of grapes on top. Drizzle with olive oil, balsamic, salt, pepper and roast for 12-15 minutes until the grapes have softened slightly and have gotten a little syrupy. Set aside.
Make the Goat Cheese:
- Slice your goat cheese into ¼-inch disks (a trick to doing this cleanly is using a string of unflavored dental floss, holding it taut and slicing straight down). Now, set up your dredging station by laying out 3 shallow bowls. Put your flour into one, beaten egg in the second, and breadcrumbs and thyme in the third. Coat your goat cheese disks in that order.
- In a large sauté pan, add your olive oil and butter and heat to medium. Once hot, place your coated goat cheese and cook about 2 minutes per side until they get nicely golden brown. Finish with salt and pepper.
- Plate grapes and goat cheese on a cheeseboard and serve on top of toasted baguette slices.
