January 29, 2013

Toasts with chevre and sauteed grapes

The idea of this very simple dish came from Michael Natkin and his very interesting blog. Several months ago I attended his book presentation and learn the idea for my dish. It's easy, good for breakfast and light supper.

Make 10-12 portions. 1 piece of bread - 1 portion

1 small narrow Italian or French loaf of bread
8 ounces fresh, soft chevre (goat cheese)
1 tablespoon olive oil
1 1/2 cups seedless red grapes, halved. If the grapes are not big, you can use a whole ones.
couple drops balsamic vinegar.

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium-high heat. When is hot, add grapes and couple drops of balsamic vinegar, saute them for 5 minutes.

Spread goat cheese on toasts and pour grapes over. Serve almost immediately.

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