Ingredients:

  • 2 cups green seedless grapes, stems removed
  • 1.5 cups dry Prosecco or Cava
  • 0.5 cup superfine sugar
  • 8 oz plain goat cheese, softened
  • 2 tbsp heavy cream
  • 1 tbsp wildflower honey
  • 1 tsp fresh thyme leaves, finely chopped
  • 0.25 tsp flaky sea salt
  • 1 French baguette, sliced into 24 rounds
  • 3 tbsp extra virgin olive oil

Instructions:

  1. Place grapes in a glass bowl and submerge in Prosecco. Cover and refrigerate for 2 to 4 hours. Drain and pat lightly, then roll in superfine sugar to coat.
  2. Preheat oven to 375°F (190°C). Arrange baguette slices on a parchment-lined sheet, brush with olive oil, and bake for 8-10 minutes until golden and crisp.
  3. In a medium bowl, use a hand mixer to whip goat cheese, heavy cream, honey, and thyme for 2-3 minutes until light and airy. Fold in flaky sea salt.
  4. Spread one tablespoon of whipped goat cheese onto each crostini. Top with 2-3 Prosecco grapes and garnish with mint or edible gold leaf if desired.