© Chris Court
This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the familiar combination. Slideshow: Grant Achatz Recipes
How to Make It
Step 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.
Step 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.
Notes
Blis Elixir is a brand of aged sherry vinegar. It’s available at blisgourmet.com.
Suggested Pairing
Juicy sparkling rosé: NV Scharffenberger Brut Excellence.
