Roasted Grape Galore Gorgonzola Bruschetta

Makes 24 servings.


  • 1 Tbsp. extra virgin olive oil, divided
  • 2 tsp. Sherry vinegar
  • 1/4 tsp. all spice
  • 2 c. seedless small red grapes, sliced in halves lengthwise
  • 3 Tbsp. chopped red onion
  • 3 Tbsp. pine nuts
  • 24 French baguette slices, 1/3” thick
  • 1/3 c. gorgonzola, crumbled
  • Fresh cracked black pepper, to taste


Preheat oven to 375° F.

In a medium bowl, whisk olive oil, vinegar and all spice. Add grape halves and onion; toss to coat then spread over a large rimmed baking sheet. Roast grapes in oven until slightly soft, about 8 to 10 minutes. Remove baking sheet onto wire rack to cool. Turn oven to broiler.

Meanwhile, place pine nuts in a small skillet over medium heat, shaking skillet often until pine nuts are golden all over, about 4 minutes. 

Arrange bread slices in an even layer onto another baking sheet. Top evenly with gorgonzola; broil until cheese melts slightly and bread is toasted, about 2 to 3 minutes. 

To serve, use a slotted spoon top each bread slice with the roasted grape mixture. Sprinkle with toasted pine nuts. Add fresh cracked black pepper, to taste.
2014 Salemville® “How Do You Blue” recipe contest finalist - entry courtesy of Margee Berry