Shop Ingredients 
Roasted Grape & Goat Cheese Bruschetta
Prep: 15 minutes
Roast: 8 minutes • Serves: 8
1/4 cup PICS olive oil
1/2 teaspoon PICS kosher salt
4 fresh rosemary sprigs plus additional chopped for garnish (optional)
1/2 (16-ounce) loaf Market 32 multigrain bread, cut into 3/4-inch-thick slices
1 package (8 ounces) chèvre (goat cheese), softened
1 tablespoon PICS honey
1/4 cup chopped pistachios
1.Preheat oven to 450°. On rimmed baking pan, toss grapes, 2 tablespoons oil and salt; top with rosemary sprigs. Roast grape mixture 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 1-1/2 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. Makes about 16 bruschetta.
Approximate nutritional values per serving (2 bruschetta):
261 Calories, 15g Fat (5g Saturated), 13mg Cholesterol, 438mg Sodium,
29g Carbohydrates, 2g Fiber, 13g Sugars, 3g Added Sugars, 10g Protein