Add this roasted grape and goat cheese bruschetta to your list of entertaining essentials this season! Full recipe follows:

Prep: 15 minutes

Roast: 8 minutes • Serves: 8

3 cups green and/or red grapes
¼ cup olive oil
½ teaspoon kosher salt
4 fresh rosemary sprigs plus additional chopped for garnish (optional)
½ (16-ounce) loaf rustic bread, cut into ¾-inch-thick slices
8 ounces chèvre (goat cheese), softened
1 tablespoon honey
¼ cup chopped pistachios

1. Preheat oven to 450°. On rimmed baking pan, toss grapes, 2 tablespoons oil and salt; top with rosemary. Roast 8 minutes or just until grapes begin to burst; remove and discard rosemary.

2. Heat grill pan over medium-high heat; brush with remaining 2 tablespoons oil. Grill bread 1½ minutes per side or until grill marks appear.

3. In small bowl, stir chèvre and honey. Spread grilled bread with chèvre mixture; top with roasted grapes and sprinkle with pistachios and rosemary, if desired. Cut larger slices diagonally in half.

Approximate nutritional values per serving: 261 Calories, 15g Fat (5g Saturated), 13mg Cholesterol, 438mg Sodium, 29g Carbohydrates, 2g Fiber, 10g Protein

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