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. Slideshow: Grant Achatz Recipes 

PB&J Canapés
Photo: © Chris Court
Total Time:
25 mins
Yield:
6

Ingredients

  • 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

Directions

  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.

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.

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