Whipped Cottage Cheese Crostini
These crostini are the appetizer you bring out when you want people to think you spent more time in the kitchen than you actually did. Crispy toasted baguette, a creamy whipped cottage cheese and goat cheese spread, and roasted grapes! Top it with balsamic glaze and a pinch of flaky salt for the perfect finish. The whole thing comes together in about 30 minutes, and it’s genuinely hard to stop eating them.
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
30 Minutes -
Cook Time
20 Minutes -
Servings
30
Ingredients
Crostini
- 1 French baguette, cut into 1/2-inch slices
- 1-2 tablespoons olive oil
Roasted Grapes
- 4 cups red seedless grapes
- 2-3 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- Kosher salt to taste
Whipped Cottage Cheese
- 16 oz Hiland Dairy Small Curd Cottage Cheese
- 4 oz goat cheese
- Zest of 1 lemon
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
Assembly
- Balsamic glaze (see instructions to make your own)
- Flaky sea salt for sprinkling
- Fresh thyme to garnish
Directions
- Preheat oven to 425°F.
- Place the baguette slices on a baking sheet. Brush the tops with 1-2 tablespoons of olive oil. Bake for 5-7 minutes, or until just toasted.
- Toss the grapes with the olive oil, thyme leaves and a pinch of salt. Place on a rimmed baking sheet in a single layer. If they are too crowded, they will steam rather than blister and caramelize. Cook at 425°F for 15-20 minutes or until blistered.
- While the grapes are roasting, make the whipped cottage cheese. Add the cottage cheese, goat cheese, lemon zest, honey, and salt to a food processor and process until smooth. It may take a full 2-3 minutes to get completely smooth. Adjust honey and salt to taste.
- Top crostini with whipped cottage cheese followed by roasted grapes. Drizzle with balsamic glaze and sprinkle flaky sea salt and thyme on top.
Recipe Notes:
- Balsamic Glaze: To make your own balsamic glaze, combine 2/3 cup balsamic vinegar and 1 tablespoon honey in a small saucepan. Bring to a gentle boil and reduce heat to keep at a simmer. Cook for 10 minutes or until reduced by about half and the glaze coats the back of a spoon. It will thicken more as it cools.
- Serving Size: The whipped cottage cheese and roasted grapes make more than enough for one baguette. Pick up a second baguette if you’re serving a crowd or save the extras. The whipped cottage cheese is great as a dip with crackers or veggies, and the roasted grapes are delicious on a cheese board.
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