Cheddar Crisps With Roasted Grape Relish Recipes

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GRAPE RELISH



Grape Relish image

This seemed like a very unusual relish and quite colorful. Definitely a change from the ordinary appetizers for the holidays.

Provided by Nana Lee

Categories     Spreads

Time 40m

Yield 5 cups

Number Of Ingredients 13

1 lb red seedless grapes
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
2 tablespoons olive oil
2 1/2 ounces finely chopped pitted green olives (1/2 cup)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/2 teaspoon finely chopped fresh jalapeno chile
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh orange zest
1 tablespoon red wine vinegar
1/3 cup pine nuts (1 3/4 oz)

Steps:

  • Cut grapes in half vertically, the long way.
  • Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes.
  • Cool to room temperature on sheet on a rack.
  • Toss together grapes with remaining ingredients and remaining 2 tablespoons oil.
  • Spoon relish onto cheese crisps or other crackers and serve.

Nutrition Facts : Calories 204.7, Fat 14.8, SaturatedFat 1.6, Sodium 343.6, Carbohydrate 19.2, Fiber 1.9, Sugar 14.9, Protein 2.2

CHEDDAR CRISPS WITH ROASTED GRAPE RELISH



Cheddar Crisps with Roasted Grape Relish image

Categories     Mushroom     Olive     Onion     Bake     Kid-Friendly     Quick & Easy     Cheddar     Pine Nut     Celery     Fall     Jalapeño     Grape     Gourmet     Small Plates

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 20

For Cheddar crisps
1 cup coarsely grated extra-sharp Cheddar (preferably white)
1/2 cup all-purpose flour
1/8 teaspoon cayenne
2 tablespoons unsalted butter, softened
For grape relish
1 lb seedless red grapes, stemmed and halved lengthwise (3 cups)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons plus 1 teaspoon olive oil
1/2 cup finely chopped pitted green olives (2 1/2 oz)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/2 teaspoon finely chopped fresh jalapeño chile
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh orange zest
1 tablespoon red wine vinegar
1/3 cup pine nuts (1 3/4 oz), toasted
Special Equipment
a nonstick mini muffin tin with 24 (1/8-cup) cups

Steps:

  • Make Cheddar crisps:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
  • Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
  • Make grape relish:
  • Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
  • Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.

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