Recipes
DIRECTIONS
In a small bowl, combine the grapes, dill, vinegar, sugar, and salt. Spread the cream cheese on the bread slices and top with pieces of salmon. Top with the grape relish and serve.
Ingredients
1 cup finely diced red and green California grapes
1 tablespoon chopped fresh dill
2 teaspoons rice vinegar
1 teaspoon sugar
Pinch of salt
4 tablespoons low-fat cream cheese
4 slices (roughly 3 x 5 inches) Danish-style rye bread, each cut crosswise into 4 pieces
2 ounces thinly sliced smoked salmon
DIRECTIONS
In a small bowl, combine the grapes, dill, vinegar, sugar, and salt. Spread the cream cheese on the bread slices and top with pieces of salmon. Top with the grape relish and serve.
Notes
This is a Low-sodium recipe
Servings
16 appetizers
Nutritional Information
Nutritional analysis per appetizer: Calories 37; Protein 1.6g; Carbohydrate 6g; Fat 1g (23% Calories from Fat); Saturated Fat .4g (10% Calories from Saturated Fat); Cholesterol 3mg; Sodium 105mg; Fiber .5g.
ADDITIONAL RECIPES
Balsamic-Roasted Grape and Burrata Crostini
| Type: | Appetizers |
| Serving Size: | Makes 8 appetizer servings (3 toasts/serving) |
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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