Rosemary Roasted Grapes & Cashew Cheese Crostini

The days on Tumbleweed Farm have been so busy recently that we’ve almost neglected our social life. Almost!  

Honestly, any excuse to shower, change into comfortable clothes and kick back with good friends is always a good reason to ditch farm chores early. With that being said, our closest friends love to eat and drink with us when we’re dirty. They are keepers for sure!

We’ve been really productive at the farm lately and have been checking a lot of things off our to-do list. Calling it quits early to hang out with good friends was a no-brainer the other night.

I came in from the farm about an hour before Taylor so I could whip up this lovely appetizer. These rosemary roasted grapes and cashew cheese crostini were a big hit. I had leftover ingredients from our Garlic, Cashew & Parsnip Soup  and loved this easy appetizer.

These crostini have a lovely combination of sweet and savory. The cashew “cheese” is so stinking delicious and the texture is absolutely lovely. You’ll need to plan ahead and soak the cashews for at least four hours before making this, but other than that this recipe is easy!

The men enjoyed these little bites so much that I didn’t have the heart to tell them they were made with cashew “cheese.” They spent the whole night assuming it was goat cheese. Some things are better left in the dark.

If you are having a dinner party and need an appetizer to please a crowd I’ve got your back! These little delights are simple and delicious! Enjoy!

Rosemary Roasted Grapes & Cashew Cheese Crostini

Prep Time: 30 minutes    Cook Time: 10-15 minutes    Serves: 12

For the cashew cheese:
  • 1 cup raw cashews (soaked for 30 minutes in warm water)
  • 1-2 cloves of garlic, minced
  • 1/4 cup water
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
For the Roasted Grapes:
  • 1 pound seedless red grapes
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 rosemary sprigs (tough stems removed and minced)
  • Bread of choice
  • Salt and pepper to taste

Preparation

  1. Prepare cashew cheese by simply placing all the ingredients into a food processor or high speed blender. Blend until smooth.
  2. Preheat the oven to 400 degrees. In a shallow baking dish (or cookie sheet) mix together the grapes, olive oil, lemon juice, rosemary, salt and pepper. Place on the center rack in your oven and roast for 10-12 minutes (or until skins are soft.)  With the remaining 3 minutes of cooking place bread in the oven on the top rack and toast. Remove and set aside.
  3. Assemble crostinis by spreading a thin layer of cashew cheese followed by roasted grapes. Top each crostini with a little more salt and a drizzle of extra virgin olive oil.
  4. Enjoy warm!

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary *Taste test as you go * Keep leftover cashew cheese in an air-tight container in the fridge for up to 5 days


Leave a Reply

21 thoughts on “Rosemary Roasted Grapes & Cashew Cheese Crostini

  1. Such beautiful treats 🙂 Perfect for summery eating outside!

    1. Andrea says:

      They really are pretty aren’t they!

  2. The grapes look like little jewels atop the crostini 🙂 Gorgeous!

  3. Emma says:

    These look heavenly! I’ve been gathering a bunch of delicious canapé recipes lately. I think I need to have a party!

  4. The roasted grapes are such a good idea! And I love they thought the cashew cheese was goats cheese all night! This look so delicious.

  5. What a lovely appetizer! 🙂

  6. I’ve been experimenting with cashew “goat” cheese recently. I love the taste but am still perfecting the consistency. These apps look amazing! 🙂

    1. Andrea says:

      Let me know if you try these!

  7. OK, I am so glad you made these, because I’ve had a roasted grape appetizer on my to-make list for sooooo long now. And the cashew cheese is genius! I haven’t experimented with that stuff enough. Definitely going to be trying these soon!

  8. I’m so jealous that I couldn’t be the one to enjoy these appetizers on the farm! I don’t care how dirty you are. In fact, I would help for a day and get dirty too just to enjoy some of these when we’re done. Yum!!

  9. Lauren says:

    Cashew cheese sounds very interesting and the whole thing looks delicious! Perfect for a summer night sitting outside with a crisp glass of Pinot Grigio! YUM

  10. sallybr says:

    I think I am in love…. what a great combination of flavors, I’ve never roasted grapes and now I cannot stop thinking about what they taste like… and the cashew “cheese” – I intend to make it, although if you don’t mind I’ll skip the garlic, we are mutants me and hubby. anti-garlic..

    hope all is going well at the farm!

    1. Andrea says:

      Let me know if you try this! Roasted grapes are heavenly!

  11. I tried roasted grapes for the first time last year, and loved it. Thanks for the reminder to whip these up again. Love this as a dinner party app!

  12. Julia says:

    I’m so happy to hear things are going well on the farm and that you’re knocking things off your to-do list!

    These crostinis look amazing! Cashew cheese?! Let’s do this! I have seen people make fermented cashew cheese, which I thought would be a fun project, but it takes a week or two to finish. Love the idea of throwing ingredients in a food processor and out pops the cheese. Beautiful as always, my dear!

  13. Francesca says:

    magic and wizardry with this cashew cheese. Im guess they should be unsalted?
    (and yes, some things are best left mysterious…. I’m always tricking my mister with more veggies :D)

  14. These look amazing! I’ve put roasted grapes on pizza before and it’s been delicious. Love the combination of cashew cheese and the roasted grapes. Wonderful post 🙂

  15. Angie says:

    We made these last night!!! Genius!! A few thoughts…. 🙂 1. When you roast the grapes there will be this beautiful rosemary flavored grape juice in the pan….save it!!! It’s purple heaven! We just dipped the crostini in it but you could do SO many things. I’m thinking salad dressing. 2. I added a bit of olive oil to my ‘cheese’ mixture near the end as I was having a hard time getting the texture I wanted. Last thought, the lemon juice with the grapes is key! Oh and don’t over do the garlic in the cheese. I love garlic so I thought I’d add more than the prescribed one clove. It was still divine, but next time I’d keep it to one. Next time, I’m going to combine this with the quinoa pizza crust and make a pizza style version of this with purple onions, etc.

    1. Andrea says:

      Yes!!! I’m so happy you loved these as much as we did. Thanks for the tips, and we are planning on making a pizza version of this soon too! XO

  16. Megan says:

    Party in my mouth. The flavors are amazing. I’m spreading this recipe with the world, they need to know. Thank you DishingUpTheDirt! I love your blog and pictures!

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