Stunning but simple small bites: Blue cheese and pan-roasted grape tartine
This might seem like an odd combination of flavors, but just wait until you taste it.
My favorite course is the appetizer. It gives me the chance to tinker with small food surprises that have big visual impact. I guess that is what I love doing the most, because I can get lost in my own little world. When I have guests, I aim for appetizer platters with different kinds of foods in small portions. These platters are a beautiful sight to see. For that, I like creating quick and easy recipes, because the easier they are, the more I can make.
This tartine, for instance, is a very simple recipe but absolutely gorgeous and with unique flavors. How can you go wrong with blue cheese and roasted grapes served on toasted bread? You won't fail with this one, I promise.
Blue cheese and pan-roasted grape tartine recipe
- 1 cup sweet red grapes, halved and seeded
- 3 tablespoons port wine
- 1 tablespoon sugar
- 2 ounces blue cheese (any kind), crumbled
- 4 ounces ricotta cheese
- Ground pepper
- 4 slices bread
- Fresh mint leaves (optional)
- To a small saucepan over low-medium heat, add the grapes, port and sugar. Cook until the sauce becomes slightly thick. Let it cool.
- In a small bowl, mix together the blue cheese, ricotta and pepper until smooth.
- Toast the slices of bread either on a griddle, in the oven or in a toaster.
- Distribute the blue cheese mixture on top of each slice of bread, and then top each with the grapes.
- Garnish with mint leaves, if using.
Note: The mint is optional, but it gives a hint of good flavor to the grapes.