Rosemary Roasted Grapes & Cashew Cheese Crostini

Rosemary Roasted Grapes & Cashew Cheese Crostini

The days on Tumbleweed Farm have been so busy recently that we've almost neglected our social life. Almost!   Honestly, any excuse to shower, change into comfortable clothes and kick back with good friends is always a good reason to ditch farm chores early. With that being said, our closest friends love to eat and drink with us when we're dirty. They are keepers for sure! We've been really productive at the farm lately and have been checking a lot of things off our to-do list. Calling it quits early to hang out with good friends was a no-brainer the other night. I came in from the farm about an hour before Taylor so I could whip up this lovely appetizer. These rosemary roasted grapes and cashew cheese crostini were a big hit. I had leftover ingredients from our Garlic, Cashew & Parsnip Soup  and loved this easy appetizer. These crostini have a lovely combination of sweet and savory. The cashew "cheese" is so stinking delicious and the texture is absolutely lovely. You'll need to plan ahead and soak the cashews for at least four hours before making this, but other than that this recipe is easy! The men enjoyed these little bites so much that I didn't have the heart to tell them they were made with cashew "cheese." They spent the whole night assuming it was goat cheese. Some things are better left in the dark. If you are having a dinner party and need an appetizer to please a crowd I've got your back! These little delights are simple and delicious! Enjoy!

Rosemary Roasted Grapes & Cashew Cheese Crostini

Prep Time: 30 minutes
Cook Time: 10-15 minutes
Serves: 12

Ingredients

For the cashew cheese:
  • 1 cup raw cashews (soaked for 30 minutes in warm water)
  • 1-2 cloves of garlic, minced
  • 1/4 cup water
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
For the Roasted Grapes:
  • 1 pound seedless red grapes
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 rosemary sprigs (tough stems removed and minced)
  • Bread of choice
  • Salt and pepper to taste

Preparation

  1. Prepare cashew cheese by simply placing all the ingredients into a food processor or high speed blender. Blend until smooth.
  2. Preheat the oven to 400 degrees. In a shallow baking dish (or cookie sheet) mix together the grapes, olive oil, lemon juice, rosemary, salt and pepper. Place on the center rack in your oven and roast for 10-12 minutes (or until skins are soft.)  With the remaining 3 minutes of cooking place bread in the oven on the top rack and toast. Remove and set aside.
  3. Assemble crostinis by spreading a thin layer of cashew cheese followed by roasted grapes. Top each crostini with a little more salt and a drizzle of extra virgin olive oil.
  4. Enjoy warm!

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary *Taste test as you go * Keep leftover cashew cheese in an air-tight container in the fridge for up to 5 days

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