Grape Relish


• 2 cups finely chopped red and green seedless California grapes
• 2 tablespoons minced shallot
• 2 teaspoons chopped fresh thyme
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon safflower or vegetable oil
• 1/4 teaspoon each salt and freshly ground pepper
• 1 baguette, sliced thinly


In a medium bowl combine the chopped grapes, shallot, thyme, sherry vinegar, sugar, oil, salt and pepper. Transfer to a small serving bowl and set aside. Makes 2 cups.
To make the crostini, preheat the oven to 350 F. Spread baguette slices on a baking sheet and toast until crisp, about 10 minutes. Let cool.
Nutritional analysis per 1/4 cup grape relish: Calories 27; Protein .3 g; Carbohydrate 6 g; Fat .63 g; 19% Calories from Fat; Cholesterol 0 mg; Sodium 74 mg; Potassium 57 mg; Fibre .3 g.


This grape relish is delightful as a colourful topper on crostini, and makes a wonderful accompaniment to meats and cheeses. Plus, it's simple to make and easy to serve. For the ultra-perfect offering, include a bowlful of relish on your buffet platter along with artfully arranged crostini, assorted cheeses, ham, pate, grape clusters and a mix of interesting mustards.




Thursday, October 29, 2015 - 10:16am


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