Crostini with Burrata, Grilled Grapes, Olive Oil and Balsamic Drizzle

 

Only recently have I seen chefs start to put grapes on the grill and I will be the first to admit: I was hesitant about biting into a warm grape.  I prefer my grapes chilled so cold that their juiciness serves as a refreshing coolant on a hot summer afternoon. 

It must be known that although grapes taste best in the summer months, they continue to be in season and absolutely delicious in the fall harvest months. Inspiration for this came from the Taste of Los Angeles Food & Wine event I attended on Labor Day this year.  It was a foodie's heaven.  Hundreds of restaurants there serving up their best bites to entice you to visit their own turf later on.  

 

The name of the restaurant serving this dish escapes me, sadly it was not as memorable as the plate it served! And honestly, I was hesitant as I approached their booth, until I saw how fast this appetizer was flying off their table.  It was more than meets the eye - absolutely delicious.  Grilled bread, warm, melty, creamy burrata cheese and those grilled grapes.  They burst in your mouth with a slight charred flavor immediately followed by a more sophisticated essence of grape jam.

So a week after that fateful day, I came home and grilled up my own slices of baguette [broiling works fine also].  The bread needs to be topped with the burrata, small heaps of it, and then sent back into the heat so the burrata is at the same temperature as the bread.

While the grill [or oven] is at work on the bread and cheese, the stove top needs to be at work reducing one cup of balsamic vinegar.  I say a whole cup because it will reduce by half in volume and become so syrupy and delicious that you will want more than necessary to use on virtually everything in site.  

Leave the grapes in small bunches and toss them gently in olive oil.  Sprinkle them with salt and pepper and set them on a hot grill for a few minutes - just long enough to warm them through and achieve those pretty grill marks :)

Set the beautifully grilled bunches atop the baguette with burrata, drizzle the reduction, and serve promptly with a bubbles.

A Complete Table

Champagne with Roasted Rosemary Almonds

Almonds, Almonds, Almonds! A high-fat food that's good for your health? That's not an oxymoron, its almonds. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds are also readily available all year round. Being a teacher, I pack my lunch everyday and a handful of almonds is a tasty quick snack on the go. Recently, I got a little bored with a plain roasted almond and needed a quick and easy fix to tempt my palate. Insert roasted rosemary almonds. This recipe is quick, easy, super tasty, and still helathy! My husband loves when I make these and takes a bunch to work!

So here is the recipe! I originally found this recipe in the September 2009 issue of Cooking Light magazine. I used to find things that I might want to make if I have time and tear them out to put in my recipe binder. Do you do that? Well at least I did come back to it!

recipe:  http://www.myrecipes.com/recipe/rosemary-roasted-almonds-10000001918491/

As you can see the amonds are easy to prepare and last so you can enjoy a snack with a little flare! I thought why not pair it with a crsip and tasty bottle of champagne! I found the Texidor Sparkling Wine Cava Brut during the Bevmo 5 Cent Wine sale last year. We were looking for a bubbly for our July wedding. I loved this Brut because it was easy to sip and would please all. At about $ 10-12 a bottle it is reasonable! Try it with the almonds today!

Champs & Charcuterie

 

To me, this is one of the most enjoyable ways to drink a bottle of champagne - small sips in between delicious bites of savory cheeses, fruits and cured meats.

On this evening, we had guests stopping in before we went out on the town.  Putting together a simple tasting board paired well with our champagne and our conversation. 

Two contrasting cheeses were served: a firm Parmesan and a softer Gouda.  Both compliment the bubbles nicely.  The grapes were cold and crisp alongside the cheeses while the salty prosciutto rounded out the board.

Salud!