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Red Grape Salsa Crostini

Red Grape Salsa Crostini
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  • 1 1/2 pounds
    seedless red or blue/black grapes*
  • 1 tablespoon
    red wine vinegar
  • 1 bunch
    fresh cilantro, finely chopped
  • 8 ounces
    chevre, room temperature
  • 2 tablespoons
  • Anaheim chile
  • 1/2 
    small red onion, finely chopped (more or less to taste)
  • whole grain baguette
    salt and pepper
  1. Preheat oven to 375°F.
  2. 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 1/2 cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.
  3. Slice the baguette, on a bias into 1/4 inch 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.
  4. 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 tablespoon chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.
Nutritional Information

Makes: 4 servings
  • Calories166
  • Carbohydrates38.8 g
    • Dietary fiber2.2 g
  • Cholesterol1 mg
  • Fat1.2 g
    • Saturated fat0.4 g
  • Sodium88 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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