Crostini with Roasted Grapes, Vanilla Yogurt, and Fresh Basil

Directions

1. 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.
2. 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.
3. 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.
4. 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.