Don’t adjust your monitors. It’s really still me. I know you’re used to all kinds of WHITE based photography here (which I still love) but we’re shaking things up and taking a walk on the dark side of photography today ; ) Have you ever tried brick cheese? If you’re not familiar with brick cheese, the flavor can be described as mild, sweet and nutty when young.
Aged brick develops a more pungent and tangy flavor of washed-rind cheeses. Both young and aged brick cheeses complement rich, savory flavors – making it the perfect finger food pairing for Oktoberfest-style menu items like: pretzels with mustard (is there any other way?), sauerkraut and beer brats (again, is there any other way?) and on this aca-awesome crostini.
These crostini are perfect to serve up to friends and family at any of of your fall festivities, soirees or just because you’ve got a hankering for something out of the box. To pull these together, you’ll start by roasting grapes. Yes, grapes! We roast everything else and fruit is no exception. Honestly, if you’ve never roasted grapes, give it a go, I think you’ll be pleasantly surprised.
It intensifies the flavors, which is a very good thing. Add a splash of balsamic, which if you’ve been around here any length of time you know I’m kinda obsessed with, a little seasoning and pop it into the oven. Set it and forget it. Nothing hard here people. Promise.
You can find our recipe for BRICK CHEESE AND BALSAMIC ROASTED GRAPES on The Wisconsin Cheese Talk Website. Go ahead, pop on over ; )
Disclaimer: This post is a collaboration with Wisconsin Cheese Talk. I was compensated for my time. Opinions are my own. Always have been. Always will be.