Recipes
DIRECTIONS
Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon of cheese mixture on each baguette slice. Broil until heated and lightly browned, about 3 minutes. Serve immediately.*To toast pine nuts: Bake in oven preheated to 350 F until lightly browned, about seven minutes.
Ingredients
4 oz. cream cheese at room temperature
1/4 cup mayonnaise
1 cup crumbled gorgonzola cheese
2 Tablespoons finely chopped green onion
To taste salt and fresh ground black pepper
1 cup red California seedless grapes, halved
1/2 cup toasted pine nuts*
30 slices French-style baguette bread
DIRECTIONS
Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon of cheese mixture on each baguette slice. Broil until heated and lightly browned, about 3 minutes. Serve immediately.*To toast pine nuts: Bake in oven preheated to 350 F until lightly browned, about seven minutes.
Servings
30 Crostini
Nutritional Information
Calories 67; Protein 2 g; Carbohydrate 3 g; Fat 5 g; Saturated Fat 2 g; 70% Calories from Fat; Cholesterol 9 mg; Sodium 107 mg;
Fiber .4 g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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