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Chic Eats: Roasted Grape Tartines PDF Print E-mail
Written by VendiRei Jones   
Sunday, 13 December 2009 12:42

Chic Eats: Roasted Grape Tartines
Wow family and friends with a modern version of the tartine. Our new Chic Chef whips up these simple but elegant appetizers you can add to your culinary repertoire.

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It's holiday party time again. So what to do about those appetizers? You could trot out the same ones from last year and hope no one remembers them. (Pecan-encrusted pimento cheese balls come to mind.) Or serve these Roasted Grape Tartines, which blend petite cheese and fruit courses in one.

 

A Makeover is Born

Like many of its double-sided cousins, the tartine comes from humble beginnings. Traditionally a slice of buttered bread topped with various spreads, the tartine has undergone a makeover through the years to become a chic open-face sandwich that fits as comfortably on stylish bistro menus as it will at your next party.

 

Herbed fresh goat cheese is spread onto crostini, topped with fresh arugula and roasted red grapes and then drizzled with truffle honey. Roasting the grapes caramelizes their sugars, and the salt and pepper impart a delicate savory-sweet note. Tangy goat cheese and peppery arugula balance the fruit-forward sweetness of the grapes while a drizzle of truffle honey lends an earthy sweetness to complete the balancing act between sweet and savory. Pair these tartines with your favorite New World Pinot Noir, dry sparkling Blanc de Noir or Vouvray.

 

Roasted Grape, Goat Cheese, and Arugula Tartines

Yield: 36 tartines

 

Ingredients:

 

Part One

  • 1 baguette (You will only need half.)
  • Extra virgin olive oil, as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

 

Part Two

  • 8 ounces fresh goat cheese (chèvre)
  • 1 1/2 ounces cream cheese
  • 1/2 teaspoon minced shallots
  • 1 teaspoon finely chopped fresh thyme (start with 1 tablespoon whole leaves)
  • Half and half, as needed
  • Kosher salt, as needed (amount will vary depending on brand of goat cheese)
  • Freshly ground black pepper, to taste

 

 

Part Three

  • 36 ripe, but firm red seedless grapes, halved lengthwise
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

 


Part Four

  • 1/2 cup honey
  • 1/2 tablespoon truffle oil

 

 

Method:

 

Part One

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a serrated knife, slice the baguette into 1/8 inch slices. Place slices onto baking tray.
  • Using a pastry brush, brush one side of each slice with oil. Sprinkle with salt and pepper.
  • Toast until light golden brown, about eight to 10 minutes. Remove from oven and set aside.

 

 

Part Two

  • Using a stand mixer with a whip attachment or using a hand held mixer, whip goat cheese, cream cheese, shallots and thyme until light and fluffy.
  • Using 1 tablespoon at a time, add half and half with mixer running, until the mixture is smooth and spreadable. Season with salt and pepper to taste. Refrigerate until ready to use.

 


Part Three

  • Preheat oven to 375 degrees Fahrenheit.
  • Place grapes, oil, salt and pepper in medium sized bowl and toss to coat. Spread onto parchment-lined sheet stray, cut side up.
  • Roast grapes until edges just begin to brown and caramelize (12 to 15 minutes). Remove from oven and cool. Refrigerate until ready to use.

 


Part Four

  • Mix truffle oil into honey until completely incorporated.
  • Store at room temperature.

 

 

Assembly:

  • Spread one teaspoon of goat cheese mixture onto each crostini.
  • Lay one leaf of arugula on top of cheese. Place two grape halves, cut side up, on top of arugula.
  • Drizzle with truffle honey.
  • Serve immediately.

 

 

 

PHOTO CREDITS

Photo courtesy of VendiRei Jones

VendiRei Jones -

VendiRei Jones is the chef/owner of Torta, a licensed home bakery specializing in sweet and savory tarts. E-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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Last Updated on Monday, 14 December 2009 02:16
 

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