GRAPE VINEGAR RECIPES

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EASY GRAPE SALAD RECIPE | ALLRECIPES



Easy Grape Salad Recipe | Allrecipes image

This salad is so easy to make and every time I take it to a potluck I get asked for the recipe!

Provided by With Imagination

Categories     Dessert Salads

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 5

1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Steps:

  • Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
  • In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
  • This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

Nutrition Facts : Calories 384.7 calories, CarbohydrateContent 44.4 g, CholesterolContent 30.8 mg, FatContent 21.2 g, FiberContent 3.1 g, ProteinContent 7.4 g, SaturatedFatContent 7.1 g, SodiumContent 107.1 mg, SugarContent 31.4 g

RICOTTA AND ROASTED GRAPE CROSTINI RECIPE - ATHENA ...



Ricotta and Roasted Grape Crostini Recipe - Athena ... image

Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness. Slideshow:  More Appetizer Recipes 

Provided by Athena Calderone

Total Time 30 minutes

Yield Makes 12 crostini

Number Of Ingredients 11

1 pound seedless mixed green and black grapes, stems discarded
1 tablespoon aged balsamic vinegar
2 rosemary sprigs, plus chopped fresh rosemary for garnish
3 tablespoons extra-virgin olive oil
Flaky sea salt
Pepper
3 tablespoons pine nuts
Twelve 1/2-inch-thick baguette slices
3/4 cup fresh ricotta cheese
Honey
Finely grated lemon zest, for serving

Steps:

  • Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
  • Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
  • To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.

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