1 1/2 pounds
seedless red or blue/black grapes*
red wine vinegar
fresh cilantro, finely chopped
chevre, room temperature
small red onion, finely chopped (more or less to taste)
whole grain baguette
salt and pepper
- Preheat oven to 375°F.
- Cut the Anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and 1/2 cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.
- Slice the baguette, on a bias into 1/4 inch slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half.
- Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tablespoon chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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