September 13, 2013
Vegetable Paté Crostini with Caramelized Grapes
Forget about that pricey fig jam. I can show you how to make something that is just as good for pennies on a dollar. Yes, that's right.
OMG, you have got to make these TODAY!!!!
I made a whole cup of them for a little over $1.00.
They just made this appetizer over the top good.
Not that the Paté is anything to yawn about, it is good on it's own, but the sweetness that is a grape, just intensifies as they roast. A small amount of cognac to deglaze the sheet pan and you have the fruit equivalent of caramelized onions. Oh yea, baby. Add a drizzle of honey and some goat cheese....sigh
Grapes from California are now at their peak (available every season May – January!) That’s why The Recipe ReDux and the California Table Grape Commission are challenging us to share with you, my readers new ways to “Fall in Love with Grapes!”
The sweet, satisfying fruit that you enjoyed all summer can be a part of your fall and winter healthy eating routine too! Everyone enjoys Grapes from California fresh off the vine, but they can also be added to your favorite fall snacks and recipes for a colorful twist and nutritional boost. From salads and smoothies to sandwiches and sweets, Grapes from California are the one ingredient that can change everything for the better this fall!
Not only are they sweet but did you know that....Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.
“By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”
makes 2 pounds of spread
* 2 cups California Table Grapes (white or red)
* 1 teaspoon rosemary, minced
* Pinch salt
* Olive oil
* 2 tablespoons cognac
* 1 can white beans, rinsed
* 1 can red beans, rinsed
* 1 small onion, chopped
* 1 large carrot, chopped
* 4 cloves garlic, minced
* 3 tablespoons unsalted butter
* 2 tablespoons cognac
* 2 eggs
* 1/4 cup parsley
* 1/4 teaspoon ground cardamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon freshly grated nutmeg
* 1/2 teaspoon marjoram
* 1/4 teaspoon coriander
* Freshly ground pepper
* Salt to taste
* 1/4 teaspoon cayenne pepper or 5 dashes hot sauce (optional)
* Drizzle good honey
* Sea salt
* Minced red onion
Preheat oven to 400°.
Mix grapes with rosemary, olive oil and salt. Bake for 25 minutes. Reduce heat to 275° and bake for another 25 minutes. Remove pan from oven and pour in the cognac. Scrape off the browned bits by swirling the pan and scraping with a spatula. Remove to a bowl (can be made up to a week and stored in the fridge).
In a skillet, add the butter and saute the onions, carrots, garlic until softened and starting to brown.
Deglaze pan with cognac and cool. Add to the bowl of a food processor along with the eggs, parsley, all the spices and seasonings.
Process to a rough mixture and add the beans. Process until it is smooth, if it becomes to thick to puree, add a tablespoon or two of water.
Prepare a 2 pound loaf pan and spoon in the mixture. Bake, covered at 375° for 45 minutes. Uncover and bake an additional 10 minutes.
Cool to room temperature, serve with toasted bread slices and garnishes or cover and refrigerate for 24 hours.
Invert on a plate and slice or press into a crock and top with grapes..
Toast bread slices and spread with goat cheese.
Place a slice of pate on bread and top with grapes.
Drizzle with honey and serve.