PB&J Canapés

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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 

By
Grant Achatz
Grant Achatz
Grant Achatz

Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.

Food & Wine's Editorial Guidelines
Updated on June 13, 2017
PB&J Canapés
Photo: © Chris Court
Total Time:
25 mins
Yield:
6
Cook Mode (Keep screen awake)

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.

Originally appeared: July 2013

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