Popular Conditions & Diets
Ingredients
8
Time
20m
Serves
12
Recipe by Jaclyn Irwin
Ingredients
8
Time
20m
Serves
12
1 lb
Seedless Grapes
de-stemmed
2 Tbsp
Extra-virgin Olive Oil
1 Tbsp
Aged Balsamic Vinegar
2 sprigs
Fresh Rosemary
1/2 cup
Walnuts
1
Baguette
Appetizer
30-Minute Meal
sliced
3/4 cup
Goat Cheese
room temperature
1
Raw Honey
for drizzle
1
Preheat the oven to 400ºF. Place the grapes on a large rimmed baking sheet and toss with olive oil, balsamic vinegar and salt and pepper. Next to the grapes, add the two sprigs of rosemary and walnuts. Roast for 13 to 15 minutes, until the grapes have softened and the walnuts are toasted. Let cool and then roughly chop the walnuts.
2
Brush the baguette slices with olive oil and place in the oven on a baking sheet to toast, about five minutes.
3
Spread the goat cheese on the baguette and top with grapes and walnuts. Top with extra chopped rosemary, salt and pepper. Drizzle with honey and serve. Enjoy!
4
Substitutions: Dairy-free, use dairy-free cheese. Gluten-free, use gluten free bread or spread on gf crackers. Nut-free, use pumpkin seeds or omit.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
