INGREDIENTS:
3 cups seedless red grapes, halved lengthwise
2 tablespoons Spanish sherry vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange zest
24 slices ‘artisan’ baguette, cut into half inch slices
1/2 cup shaved Manchego cheese
Fresh basil leaves, sliced thinly
METHOD:
Preheat oven to 400°F. Line a 15 x 10 x 1-inch sheet baking pan with parchment paper and spray lightly with non-stick cooking spray.
In a bowl, combine halved grapes, sherry vinegar, olive oil, salt, and pepper and toss gently. Spread evenly on a baking pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Remove from oven and gently stir in orange zest.
Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 inches from heat until lightly browned, 1-2 minutes per side. Top with a spoonful of warm grape mixture; sprinkle with Manchego cheese and basil. Serve warm.
