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Friday, January 11

Roasted grape crostini

Grapes, red, seedless
1 pound
Oil, extra-virgin olive
1 tablespoon +
Salt, kosher
½ teaspoon +
½ teaspoon +
Pepper, freshly ground

Thyme, halved widthwise
4 sprigs
Rosemary, halved widthwise
2 sprigs
Mascarpone cheese
2/3 cup
Cashew butter
2 tablespoons
Canna butter, room temperature
2 ½ teaspoons
Bread, focaccia or francesi
1 loaf
  1. Preheat the oven to 400F; line a baking sheet with parchment paper. 
  2. On the baking sheet, toss together the grapes, 1-tablespoon oil, ½-teaspoon salt, ½-teaspoon pepper, thyme, and rosemary. 
  3. Roast for 30 minutes, until the grapes are blistered and jammy, stirring once halfway through; remove and set aside. 
  4. In a stand mixer with the paddle attachment, combine the mascarpone, cashew butter, canna butter, and ½-teaspoon salt. 
  5. Whip for 30 seconds on medium speed until well combined; do not overbeat or the mixture can separate. 
  6. Preheat the broiler to high. 
  7. Split the bread in half. 
  8. Brush the cut sides with oil, and sprinkle with salt and pepper. 
  9. Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes, until lightly golden. 
  10. Spread 2-tablespoons cashew cream onto each crostini, and top with a spoonful of roasted grapes. 
  11. Drizzle any juice from the pan, and enjoy immediately. 
Recipe mildly modified from Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua with Coreen Carroll.

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