Crispy Grilled Bread, Tangy-Sweet Grilled Grapes, and Oozy Aged cheese combine for a “give me more” appetizer or light meal. A combination of Cheddar and blue, such as Red Rock Cellar Aged Cheddar Blue from Minnesota, would be fabulous. Serve this with a glass (or two) of bubbly or a dry red wine, such as a pinot noir.
- Yield: 8 BRUSCHETTA
- 1 (5-ounce) wedge aged Cheddar or Cheddar-blue cheese
- 1 (5-ounce) wedge Parmesan or Piave cheese
- 1 pound red seedless grapes on the stems, rinsed and patted dry
- 8 slices ciabatta
- Extra-virgin olive oil for brushing
- Soak a cedar or oak grilling or baking plank in water for at least 1 hour.
- Prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
- Place the cheese wedges toward the middle of the prepared plank.
- Place the plank, with its cheese, on the indirect side of the grill and close the lid. Plank for 15 to 20 minutes, or until the cheese is beginning to ooze. Let the plank sit on the no-heat side of the grill while you grill the grapes on the hot side, directly on the grill grates, turning often, until the grapes are scorched and blistered, about 4 minutes total. Brush the bread with olive oil and grill for 1 to 2 minutes per side, or until it has good grill marks. Snip the grapes into clusters and arrange around the cheese. Serve directly from the plank with a basket of the grilled ciabatta.