I Eat La.: Muscadines not just for wine _lowres

Photo by TERESA B. DAY -- Muscadine & goat cheese crostini


Muscadine & Goat Cheese Crostini

Yields 12 hors d’oeuvres. Recipe is by Teresa Day.

2 cups muscadines

¼ cup water

2 tablespoons sugar

1 teaspoon white wine vinegar

¼ teaspoon nutmeg

4 ounces chevre (goat cheese)

1 teaspoon honey

1 tablespoon milk

1 teaspoon fresh rosemary, minced

Pinch of salt

1 baguette

1 tablespoon olive oil

1. Cut a slit in the bottom of each muscadine and squeeze out the pulp. Remove the seeds.

2. In a saucepan, bring the skins and water to a boil. In a separate saucepan, bring the pulp to a boil. Then reduce both to simmer and cook for 8-10 minutes, stirring often.

3. To the pulp, add sugar, vinegar and nutmeg.

4. Pour both the skins and the pulp into a food processor. Pulse until thick and slightly chunky. Set aside to cool.

5. Blend the cheese, honey, milk, rosemary and salt until smooth.

6. Slice the baguette in ¼-inch rounds. Brush slices with olive oil then toast lightly.

7. Spread on cheese mixture then top with muscadine sauce.

8. Garnish with more rosemary and serve.