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Roasted Apples, Pears and Grapes Cheese Crostini With Delightful Palate’s Wild Mayhaw Berry and Stone Fruit Nectar Vinaigrette

Fresh Fruit tossed with Delightful Palate's Stone Fruit Nectar Vinaigrette

 

 

 

Roasted Apples, Pears and Grapes Cheese Crostini

With Delightful Palate’s Wild Mayhaw Berry and Stone Fruit Nectar Vinaigrette

 2 cups halved seedless red grapes

1 apple, cut into ¾- inch dice or wedges

1 pear, cut into ¾-inch dice or wedges

½ cup Delightful Palates Stone Fruit Nectar and Wild Mayhaw Berry Vinaigrette

½ teaspoon kosher salt

1 (12-oz.) French bread baguette, cut into 15 to 20 (1/2-inch-thick) slices

3 tablespoons butter, softened

2 ounces crumbled blue cheese, softened or 2 ounces of triple crème cheese

1/3 cup chopped toasted pecans or Marcona Almonds

Garnish: chopped fresh thyme, chives, rosemary 

Preheat oven to 425°. In a bowl  toss together  grapes, ¼ teaspoon salt, ¼ cup Stone Fruit Nectar dressing. Arrange grapes in a single layer in a small roasting pan; bake 15 to 20 minutes or until grapes wilt and liquid forms a thin syrup. Remove from oven

In a bowl, combine apple and pear wedges wit h ¼ cup Wild Mayhaw Berry and ¼ teaspoon of salt . Toss well spread into a single layer. Roast, flipping with a spatula half way through, until browned and tender, 20 to 25 minutes.

  Increase oven temperature to broil with oven rack 7 inches from heat. Arrange bread slices in a single layer on a baking sheet. Stir together butter and cheese, and spread evenly over the bread slices or place pieces of the triple crème cheese over the bread slices. Broil 2 to 3 minutes or until browned and bubbly. Spoon some toasted bread slices with grape mixture and some with apple- pear, and sprinkle with pecans or almonds. Garnish with herbs.

In the summer strawberries, blackberries and peaches work great