Grape Confit and Roquefort Canapés
Preparation
10 MIN
Cooking
2 MIN
Chilling
1 H
Output
16 hors d'oeuvres

Grape Confit and Roquefort Canapés

Ingredients

  • 48 seedless green grapes (about 500 ml/2 cups)
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) finely chopped fresh tarragon
  • 16 thin slices of baguette, cut diagonally
  • 1/4 lb (115 g) Roquefort cheese, crumbled
  • Salt and pepper

Preparation

  1. Place the grapes and honey in a small saucepan and bring to a boil. Season with salt and pepper. Reduce the heat and simmer until the grapes are tender, about 10 minutes. Remove from the heat, add the tarragon and let cool. Drain.
  2. With the rack in the top position, preheat the broiler.
  3. Arrange the baguette slices on a baking sheet. Top with cheese. Broil until the cheese melts and the bread turns golden, about 2 minutes. Arrange 3 grapes on each toast. Serve immediately.