PB&J Canapés

Starters & Finishes
Featuring BLiS Elixer XO Sherry Vinegar
By 
Grant Achatz Food and Wine Magazine

PB&J Canapés Grant Achatz Food and Wine Magazine PB&J Canapés Ingredients
  • 16 green grapes, peeled 
  • 1 teaspoon minced tarragon 
  • 1/4 teaspoon BLiS Elixer Vinegar (see Note) 
  • Freshly ground pepper 
  • 12 thin baguette slices 
  • 1 tablespoon roasted peanut oil 
  • Maldon salt, for serving 
PB&J Canapés Directions
  • Preheat the oven to 325°. In a small bowl, using a fork, crush the peeled grapes. Stir in the minced tarragon and vinegar. Season with pepper. 
  • Brush the baguette slices with the peanut oil and toast in the oven for 8 to 10 minutes, until they are crisp. Top with the crushed grapes, sprinkle with Maldon salt and serve. 

 

Photo Copyright: Chris Court/ChrisCourt.com

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