Red Grape Salsa on Crostini
- 1 Anaheim chile
- About ½ small red onion, finely diced
- 1½ pounds seedless red, blue, or black grapes, chilled
- 1 tablespoon red wine vinegar
- 1 heaping cup fresh cilantro, finely chopped
- Sea salt and freshly ground pepper
- 1 whole grain baguette
- 4 ounces fresh goat cheese, at room temperature
- 2 tablespoons whole milk
Instructions:
The grape salsa can be made a few hours in advance but note that the flavor of the onion becomes a bit stronger as it sits.
- Arrange a rack in the upper third of your oven and preheat the oven to 375°F.
- Remove the stem and seeds from the Anaheim chile and dice as finely as possible. In a bowl, combine the chile and red onion (using a bit more or less, according to your taste). Dice the grapes. Add them to the bowl with the vinegar and ⅓ cup of the cilantro and stir to combine. Add salt and pepper to taste and stir.
- Slice the baguette on the diagonal into ¼-inch slices and arrange on a baking sheet.
- Bake until just toasted, about 4 minutes. Flip the crostini and continue baking until just toasted on that side, about 4 minutes more. Remove from the oven and let cool.
- Put the goat cheese in a small bowl, add the milk, and stir until it reaches a spreadable consistency. Swipe one side of each baguette slice with about 1 scant tablespoon of the cheese and place a heaping spoonful of the grape salsa on top. Garnish with the remaining cilantro and serve immediately.