Roasted Grape and Gournay Cheese Bruschetta

Family Wineries

4791 Dry Creek Rd, Bldg 11
Healdsburg, CA 95448

This simple yet elegant appetizer is sure to please your guests. Lago di Merlo's Russian River Chardonnay makes a great match.

Gournay Cheese

  • 1 pound goat cheese (chèvre), at room temperature
  • 2 tablespoons grated Parmesan cheese
  • 1 cup unsalted butter, at room temperature
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
In the bowl of an electric mixer fitted with the whisk attachment, combine the goat cheese, Parmesan cheese, butter and garlic and beat for 10 minutes. Add the basil, chives, dill, parsley, thyme, salt and pepper and continue beating for 5 minutes. Remove from the mixer and refrigerate overnight. The cheese is best is served at room temperature.  

Roasted Red Grapes

  • 1 pound seedless red grapes, stems removed
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper, to taste
Preheat the oven to 350°F. 

In a bowl, toss together the grapes and olive oil, and season with salt and pepper. Transfer to a baking sheet (set the bowl aside). Roast the grapes for 15 minutes, then return them to the bowl and let cool before serving.

Bruschetta and Serving

  • 1 loaf rustic French baguette, cut into 1/4-inch-thick slices
  • Olive oil as needed
  • Salt and freshly ground pepper, to taste
  • Chopped pistachios for serving
Prepare a hot fire in a grill. 

Place the baguette slices on a baking sheet. Brush the slices on both sides with olive oil and season lightly with salt and pepper. 

Place the baguette slices on the grill and cook, turning once, until lightly browned. Let cool before serving. 

To serve, spread the Gournay cheese on the bruschetta. Top with the roasted grapes, garnish with chopped pistachios and serve.