Recipe courtesy of Margee Berry , Recipe Contest Finalist in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 24 servings
tbsp. extra virgin olive oil, divided
teaspoons Sherry vinegar
tsp. all spice
cups seedless small red grapes, sliced in halves lengthwise
tablespoons chopped red onion
tablespoons pine nuts
French baguette slices, 1/3” thick
c. gorgonzola, crumbled
Fresh cracked black pepper, to taste
Preheat oven to 375° F.
In a medium bowl, whisk olive oil, vinegar and all spice. Add grape halves and onion; toss to coat then spread over a large rimmed baking sheet. Roast grapes in oven until slightly soft, about 8 to 10 minutes. Remove baking sheet onto wire rack to cool. Turn oven to broiler.
Meanwhile, place pine nuts in a small skillet over medium heat, shaking skillet often until pine nuts are golden all over, about 4 minutes.
Arrange bread slices in an even layer onto another baking sheet. Top evenly with gorgonzola; broil until cheese melts slightly and bread is toasted, about 2 to 3 minutes.
To serve, use a slotted spoon top each bread slice with the roasted grape mixture. Sprinkle with toasted pine nuts. Add fresh cracked black pepper, to taste.
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