PB&J Canapés

This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the familiar combination.

  • Total Time:
  • Servings: 6
KEY: Cocktail Party, American, Appetizers/starters, Basic/Easy, Fast, Healthy, Staff Favorites, Vegetarian, Snack

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  • 16 green grapes, peeled
  • 1 teaspoon minced tarragon
  • 1/4 teaspoon Blis Elixir vinegar (see Note)
  • Freshly ground pepper
  • 12 thin baguette slices
  • 1 tablespoon roasted peanut oil
  • Maldon salt, for serving

How to make this recipe

  1. Preheat the oven to 325°. In a small bowl, using a fork, crush the peeled grapes. Stir in the minced tarragon and vinegar. Season with pepper.
  2. Brush the baguette slices with the peanut oil and toast in the oven for 8 to 10 minutes, until they are crisp. Top with the crushed grapes, sprinkle with Maldon salt and serve.


Blis Elixir is a brand of aged sherry vinegar. It's available at blisgourmet.com.

Suggested Pairing

Juicy sparkling rosé: NV Scharffenberger Brut Excellence.

Contributed By Photo © Chris Court Published July 2013

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Inside Hong Kong's Wan Chai Wet Market

501766 recipes/pbj-canapes 2013-12-06 Grant Achatz cocktail-party|american|appetizers-starters|6|basic-easy|fast|healthy|staff-favorite|vegetarian|snack july-2013 recipes,pbj-canapes 501766