Recipes

Ingredients

Recipe courtesy of Chef Liz Alexanian, Cook LA

Makes about 75 servings

• 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

Directions

Concord Grape Reduction:

1. Pour grape juice into small saucepan and simmer over medium-low heat until thickened to about ¼ cup, or about 25 minutes.

1. Preheat oven to 350 degrees F.  Line a baking sheet with aluminum foil or parchment paper.
2. In a small bowl, beat the egg white with the water. Stir in the pecans, mixing until well moistened.
3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
4. Bake in preheated oven for about 30 minutes, stirring once or twice if needed. Be careful not to overcook and burn the nuts.

1. Preheat oven to 500 degrees.
2. Coat a large rimmed baking sheet with nonstick cooking spray.
3. In a large bowl, combine grapes, olive oil, rosemary, maple syrup, salt and pepper.
4. Spread the mixture in an even layer on prepared baking sheet and roast for about 25 minutes, until grape skins begin to break.
5. Remove grapes from baking pan with a slotted spoon and set aside to cool.
6. 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.