Recipe courtesy of Margee Berry , Recipe Contest Finalist in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 24 servings
Ingredients
1
tbsp. extra virgin olive oil, divided
2
teaspoons Sherry vinegar
1/4
tsp. all spice
2
cups seedless small red grapes, sliced in halves lengthwise
3
tablespoons chopped red onion
3
tablespoons pine nuts
24
French baguette slices, 1/3” thick
1/3
c. gorgonzola, crumbled
Fresh cracked black pepper, to taste
Directions
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.
