In medium bowl, combine chopped grapes, shallot, thyme, vinegar, sugar, oil, salt and pepper. Transfer to small serving bowl and set aside. Makes 2 cups.
To make crostini, preheat oven to 350F. Spread baguette slices on baking sheet and toast until crisp, about 10 minutes. Let cool. Nutritional analysis per 1/4 cup grape relish: Calories 27; Protein .3 g; Carbohydrate 6 g; Fat .63 g; 19% Calories from Fat; Cholesterol 0 mg; Sodium 74 mg; Potassium 57 mg; Fiber .3 g
Suggested buffet platter selections to accompany relish: Crostini, ham, sliced duck breast, pΓtΘs, additional grape clusters, assorted mustards in small condiment bowls or custard cups and cheeses, such as St. Andre, Manchego, aged cheddar or goat cheese.
2 cups finely chopped red and green
seedless California grapes
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme
1 tablespoon sherry vinegar
1 1/2 teaspoons sugar
1 teaspoon safflower or vegetable oil
1/4 teaspoon each salt and freshly ground pepper
1 baguette, sliced thinly
Set a sparkling table with frosted grapes
2 pounds seedless California grapes, cut into 2- to 4-inch clusters
2 large egg whites, beaten or 1/4 cup
pasteurized liquid egg whites
1 cup superfine granulated sugar
Hold one grape cluster by the stem and brush lightly with egg whites. Transfer to rack set over wax paper, then sprinkle with sugar. Using fingers, turn cluster to lightly coat. Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry, uncovered, at room temperature, about 2 hours.