Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C). Toss the grapes with their measured oil, thyme and salt on a rimmed baking sheet. Roast for 15–20 minutes, until softened, glossy and beginning to wrinkle, with a little juice in the pan.
- While the grapes roast, blend the drained beans, their oil, lemon juice, garlic and salt until smooth. Add the measured water a little at a time only as needed. Aim for a spread that stays on the toast, not a loose sauce.
- Brush the baguette slices lightly with their measured oil. Toast on a separate baking sheet for 8–10 minutes, turning if needed, until crisp and lightly golden. Toast alongside the grapes during their final minutes, checking each tray separately.
- Spread the warm or room-temperature white bean cream on the crisp toast. Spoon on the roasted grapes and a little of their pan juice. Add any optional thyme, pepper and lemon zest, then serve promptly.
Nutrition
Notes
Yield: Twelve crostini makes six appetizer servings of two pieces. The bread quantity is twelve slices rather than an unspecified whole baguette. Timing: Toast the bread during the final part of the grape roasting. Spread: Drain the canned beans well and add water slowly so the cream stays thick. Gluten-free option: Use vegan gluten-free baguette and check all packaged ingredients; the standard recipe uses ordinary egg-free baguette. Make ahead: Refrigerate the bean spread in a covered container for up to two days. Roasted grapes can be chilled separately and gently rewarmed; assemble at the last moment to keep the bread crisp. Serving: An optional small drizzle of balsamic glaze changes the sweet-tart balance and is added separately.
