My friend Debbie, when tasting these, declared, “This is the best thing I’ve ever eaten made with red grapes.” Surely she had forgotten about a good glass of wine, but I basked in the momentary glow of uniqueness and vowed to share this recipe with you. This was inspired by a recipe from Food and Wine. I changed these only slightly by using just red grapes and not adding black and green grapes to the mix. I also included fig balsamic vinegar and served with goat cheese instead of mascarpone cheese. Plus I did toast rounds instead of ciabatta bread.
3 C red grapes, washed and cut into quarters
1 heaping Tbsp finely chopped mint
2 Tbsp finely chopped white sweet onion
2 Tbsp honey
salt and pepper
1 T fig balsamic vinegar
1 tube of fine, soft goat cheese (I used Publix brand honey goat cheese – it was perfect!)
Cut a loaf of french bread into 1/2 inch slices, brush with fine olive oil. I used a grassy version and it was perfect. Place under broiler until toasted. Set aside. Assemble relish. Place in bowl surrounded by toasts and the cheese with spreader. Stack, spread and much! YUM!!!
(Note, this IS better nice and chilled so you may want to make the bread last because it’s better warm out of the oven!)
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
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