Goat Cheese Crostini with Minted Grapes

Ok - so I've gotten onto Mom for doing this post-before-you've-tried-to-make-it thing, but as I was perusing old magazines this lazy Sunday I found this recipe.  And since mint is my new cilantro (but let's be honest, nothing can ever top cilantro), this will be next in my grocery cart!!! Reminds me of an appetizer with goat cheese and figs I had at my friend's house last year.  From November 2010 Traditional Home, here you have it.

Broiled Goat Cheese Crostini with Minted Grapes
. 12 (1/4 inch thick) diagonally sliced whole grain baguette
. 2 tablespoons olive oil
. 2 teaspoons minced garlic
. Salt and ground black pepper
. 4 ounces goat cheese (chevre) or other soft, spreadable goat cheese
. 1 teaspoon olive oil
. 2 teaspoons minced shallot
. 1-1/2 cups red seedless grapes, quartered
. 3 tablespoons green onion, minced
. 1-1/2 teaspoons finely chopped fresh mint
. 1/2 teaspoon balsamic vinegar

Preheat oven to 350°F. Arrange bread slices on baking sheet. Combine 2 tablespoons olive oil and the garlic; brush on bread. Sprinkle lightly with salt and pepper. Bake 12 minutes or until bread is lightly golden.

Remove toasted bread slices from oven and change oven setting to broil. Spread goat cheese evenly over each crostini and broil 4 to 5 inches from heat 1 to 2 minutes or until goat cheese is melted.

In small skillet, heat 1 teaspoon olive oil over low heat. Add minced shallot and cook until golden brown. Transfer shallot to medium mixing bowl. Add grapes, green onion, mint, and balsamic vinegar. Toss to combine.

Spoon heaping tablespoon of grape mixture over each crostini and serve. Makes 6 servings (12 crostini).