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!
1cupsliced shallotshalved lengthwise and sliced 1/4" thick
1/2teaspoonfresh thyme leaves
Preheat oven to 375 degrees.
Spray a half sheet pan with non-stick cooking spray or line with parchment paper.
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.
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.
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Roasted Grape & Shallot Crescent Squares https://www.epicuricloud.com/?p=727 January 14, 2014