One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).
Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.
That’s just the way it was.
At least, not for us, if we can help it.
I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.
This means we wait all year for things like grapes.
It’s worth it.
These sweet fall treats are sliced in half, seeds removed.
A baguette is sliced about 1/2″ thick.
I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.
Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.
So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.
A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.
I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.
I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.
Last step is to drizzle each toast with a bit of honey.
A little sweet, savory, kick of spicy treat. Perfect for right now.
- 6 slices baguette, about 1/2″ thick
- 1 t olive oil
- 9-12 grapes, halved lengthwise and seeded
- to taste salt
- 1/4 C cheddar or monterey jack cheese
- pinch cayenne
- 1 t honey
- Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
- Broil for about 2-3 minutes, or until cheese is melted.
- Serve drizzled with honey.