Ingredients

1 sourdough baguette
Extra virgin olive oil
Freshly cracked black pepper
8 ounces soft fresh herbed goat cheese
1-1/2 pounds assorted grapes*

Directions

1. Preheat oven to 375 degrees F.
2. Holding knife at a slight diagonal, cut 16 1/3- to 1/2-inch thick slices from baguette.
3. Brush the top of each with a generous amount of olive oil and sprinkle with freshly cracked black pepper. Arrange on rimmed baking sheet.
4. Bake until beginning to brown, about 10 minutes. Cool on sheet for at least 15 minutes.
5. Spread each crostini with goat cheese.
6. Cut about 50 small grapes in half; scatter on crostini.
7. Arrange crostini on platter. Surround with remaining grape clusters.

Makes 16 crostini.

*I used only one variety.

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