Roasted Grape & Shallot Crescent Squares Recipe

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Something from Nothing:

I'm often left with grapes that the family has deemed too soft and they are left to die a slow death at the bottom of the crisper drawer.  I also frequently have remnants of recipe experiments gone bad lingering in the recesses of my fridge.  This time I had a container of goat cheese and mascarpone cheese that did not work well in a dessert crostini experiment, but is delicious in these squares.  Not one to waste, I decided to turn these ingredients into an appetizer for my Mom's birthday party.  She is the thriftiest person I know, so I knew she'd not only appreciate the recipe, but the backstory of its ingredients as well.

I have roasted grapes a few times before and I really love them!  I have used them in a dessert tart and in a savory sauce.  It's a great way to use up grapes that are turning soft and wrinkly.  The grapes are roasted with shallots and are delicious over the creamy cheeses and the crispy crescent dough crust.  It makes for a savory and sweet appetizer that disappears quickly! 

Bake the Crust:

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Roast the Grapes & Shallots:

Mix & Spread the Cheeses:

Assemble:

I found it easier to cut the squares before drizzling with balsamic glaze and sprinkling with chives.  It kept the glaze from getting smeared while being cut.  A squeeze bottle is handy to drizzle the glaze, but a spoon works too!

Roasted Grape & Shallot Crescent Squares Recipe:

Christina Verrelli

Makes 24 squares

INGREDIENTS:

Non-stick cooking spray

1 can Pillsbury Crescent Recipe Creations sheet dough*

8-ounces mascarpone cheese

4-ounces goat cheese

2 cups red grapes, halved if large

1 cup shallots, halved lengthwise and sliced ¼” thick

¼ teaspoon kosher salt

¼ teaspoon pepper

1 tablespoon olive oil

½ teaspoon fresh thyme leaves

1-2 tablespoons balsamic glaze

1 tablespoon chives, snipped ¼”

PROCEDURE:

Preheat oven to 375 degrees.

Spray a half sheet pan with non-stick cooking spray.

Unroll crescent sheet onto sheet pan and gently press dough into a 14” x 10” rectangle.

Bake for about 10 minutes or until golden brown.  Let cool on pan.

Mix together cheeses in small bowl and refrigerate until ready to use.

Increase oven temperature to 400 degrees.

Toss grapes, shallots, salt, pepper, olive oil and thyme leaves in medium bowl.

Spray a small sheet pan or baking dish (approx. 9” x 13”) with non-stick cooking spray.  Pour grape mixture into prepared pan and spread out in an even layer.  Roast for 30 minutes, stirring occasionally until the grapes are slightly shriveled and the shallots are soft and beginning to brown.

Remove grape mixture from oven and allow to cool for about 10 minutes.  While it’s cooling, scoop dollops of cheese mixture and place evenly over cooked crescent sheet.  Use an offset spatula or knife to spread the cheese mixture evenly over the crust.  Top with the grape shallot mixture.  Cut into 24 squares with a pizza wheel.  Drizzle with balsamic glaze and sprinkle with chives.  Serve & enjoy!

Make Ahead: You can make the cheese mixture and the roasted grape mixture the day before and refrigerate.  You can bake the crescent sheet several hours before you need it.  Assemble when ready to serve.

*If you can’t find crescent sheet dough, just use regular crescent roll dough and pinch together the perforations. 

The "Printable Recipe" link looks a little different, but should work just fine.  Please let me know if you have any trouble.

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Thank you for spending some time in the cloud with me!  I hope you enjoy the recipe!  Tina ( :