4 Tbs olive oil
36 green, red, and/or black grapes
1 Tbs balsamic vinegar
Freshly ground pepper
1 bunch fresh basil
4 oz soft goat cheese
6 slices prosciutto
Preheat oven to 350°.
Lightly brush 12 slices of baguette with half of the olive oil and lay
them directly on the middle rack of the oven. Toast for 5 minutes, or until
light golden brown. Put the remaining olive oil in a small sauté pan and
warm over medium-high. Add the grapes and sauté for 2 to 3 minutes or until
soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar
over the grapes and add a few grindings of pepper.
Top each baguette slice with one leaf of basil and spread the goat cheese
evenly among the toasted slices. Cut each slice of prosciutto in half and
drape over the cheese. Top each of the baguettes with three of the sautéed
grapes.
May be served warm or made in advance and served at room temperature.
Recipe from my friend, Jack Rosling.
Lightly brush 12 slices of baguette with half of the olive oil and lay
them directly on the middle rack of the oven. Toast for 5 minutes, or until
light golden brown. Put the remaining olive oil in a small sauté pan and
warm over medium-high. Add the grapes and sauté for 2 to 3 minutes or until
soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar
over the grapes and add a few grindings of pepper.
Top each baguette slice with one leaf of basil and spread the goat cheese
evenly among the toasted slices. Cut each slice of prosciutto in half and
drape over the cheese. Top each of the baguettes with three of the sautéed
grapes.
May be served warm or made in advance and served at room temperature.
Recipe from my friend, Jack Rosling.
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