Roasted Grape and Goat Cheese Canapés with Spiced Pecans
Recipe courtesy of Chef Liz Alexanian, Cook LA
Makes about 75 servingsCanapes:
- 2 pounds red seedless grapes, halved with stems removed
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1½ cups Goat Cheese, softened
- 75 Spiced Pecans
- 2 cups Concord grape juice
- 1 egg white, lightly beaten
- 1 tablespoon water
- 3 cups pecan halves
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Concord Grape Reduction:
- Pour grape juice into small saucepan and simmer over medium-low heat until thickened to about ¼ cup, or about 25 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.
- In a small bowl, beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
- Bake in preheated oven for about 30 minutes, stirring once or twice if needed. Be careful not to overcook and burn the nuts.
- Preheat oven to 500 degrees.
- Coat a large rimmed baking sheet with nonstick cooking spray.
- In a large bowl, combine grapes, olive oil, rosemary, maple syrup, salt and pepper.
- Spread the mixture in an even layer on prepared baking sheet and roast for about 25 minutes, until grape skins begin to break.
- Remove grapes from baking pan with a slotted spoon and set aside to cool.
- Top small pieces of toasted or grilled Udi’s White Bread with 1 teaspoon softened goat cheese, about 3 grapes, and a spiced pecan. Drizzle with grape reduction.