DIRECTIONS

Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in the sides slightly to form a rim. Place grapes on foil and top with vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Let cool slightly. Place cheese in a decorative shallow bowl and top with grapes. Sprinkle with pistachios and basil. Serve with baguette slices. Makes 8 appetizer servings.

Ingredients

3 cups red or black Grapes from California
1/4 cup white or traditional balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
8 ounces burrata cheese
3 tablespoons coarsely chopped roasted, salted pistachio kernels
Snipped fresh basil
24 soft or toasted baguette slices*

DIRECTIONS

Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in the sides slightly to form a rim. Place grapes on foil and top with vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Let cool slightly. Place cheese in a decorative shallow bowl and top with grapes. Sprinkle with pistachios and basil. Serve with baguette slices. Makes 8 appetizer servings.

Notes

*Brush lightly with olive oil and bake or broil until lightly browned and crisp.

This is a Vegetarian recipe

Servings

Makes 8 appetizer servings (3 toasts/serving)

Nutritional Information

Nutritional analysis per serving: Calories 290; Protein 11 g; Carbohydrate 35 g; Fat 12 g (37% Calories from Fat); Saturated Fat 5 g (16% Calories from Saturated Fat); Cholesterol 20 mg; Sodium 390 mg; Fiber 1 g.