Grape Confit and Roquefort Canapés
Grape Confit and Roquefort Canapés
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  • 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
  • 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.
  • With the rack in the top position, preheat the broiler.
  • 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.
  • Description
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