It’s already November and people are gearing up for Thanksgiving and Christmas. My candles are lit, filling the house with the aroma of pumpkin spice, caramel latte and apple cinnamon. I just might have three different candles burning right now as we speak.
For the upcoming holiday season I’ve teamed up with the California Table Grape Commission to bring you an awesome “Fall in Love with Grapes” appetizer recipe using grapes from California. Our entire family goes through at least two bags of grapes a week. California grapes are available May through January, and seriously, we can’t get enough of them.
Grapes aren’t just for snacking. You can mix them into your chicken salad, roast them with some cauliflower or add them to a flatbread like this grape and goat cheese flatbread recipe I’ve created. The best part is, one serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium!
California grapes are grown in the rich California soil of the San Joaquin and Coachella Valleys. Who’s up for a road trip with me? Growing table grapes is a family tradition in California that has been passed down from generation to generation.
These grapes arrive at your local grocery store ripe and ready to eat, Store them in your fridge and give them a quick rinse once you are ready to enjoy them.
On November 18th, 9 PM ET participate in the “Fall in Love with Grapes” Twitter party where LOTS of great prizes will be given away. Hint: You might even be asked: How many calories are in a ¾ cup of grapes? Head on over to the Grapes from California website for the answer to this and other trivia questions during the party and you could be a winner. Please use the hashtag #GrapesfromCA. Don’t forget to register for the party here to be eligible to win!
Preheat oven to 375 ℉.
Lay the flatbread on a baking sheet and top with goat cheese. Next, place the pecan chips and grapes on top.
Bake in the oven for 10 minutes and then broil for an additional minute or so. Drizzle honey over the top. Allow to cool for 3 minutes before slicing into small 1-inch squares.
*Best served warm.
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