This simple crostini can be served in the morning as a "breakfast crostini," in the afternoon as a sophisticated tea time snack, or to start or end a casual dinner party. The roasted grapes have a good balance of tart and sweet, and their flavors are amplified by the creamy vanilla yogurt and fresh basil.
There is a brief period of time in the early fall when grapes arrive at the local farmers' markets on the East Coast. This recipe is an excellent way to utilize those grapes—or to make the most of supermarket grapes all year long. —Josh Cohen
Preheat the oven to 450° F. Using a serrated knife, slice the baguette on a slight bias to make crostini that are 1/4-inch thick. (You should get about 25 crostini from 1 baguette, depending on how long your baguette is.) Place the crostini on a rimmed baking sheet lined with parchment paper. Drizzle a tiny amount of olive oil over each crostini. Cook the crostini in the oven for about 5 minutes, until the edges begin to toast and become crispy. When the crostini look beautiful and toasty, remove them from the oven and set them aside to cool.
Place the grapes on a rimmed baking sheet lined with a silpat (or parchment paper). The grapes don't need to be drizzled with any oil, just throw them in the oven and let them cook. Roast the grapes for approximately 10 minutes at 450° F, until the grapes begin to burst open and char slightly and are still slightly plump. When the grapes look roasted, remove them from the oven and set them aside to cool.
Chiffonade the basil leaves by stacking them on top of each other in a single pile, rolling the pile into a tight cigar shape, and then slicing across the basil "cigar" with a sharp knife to create very thin strips of basil. Set these thin strips of basil aside.
Begin to construct the crostini by spreading a thin layer of vanilla yogurt over each crostini. Top each crostini with about 5 roasted grapes. Gather some of the roasted grape juice from the bottom of the baking sheet and add a few drops of this juice to each crostini as well. Garnish each crostini with a few strands of basil and serve immediately.
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.