Pickled Grapes with Toasted Baguette & Original Blue
Makes about 2 cups
Simple and delicious, these pickled grapes are a perfect match for our cheeses. The acidity and sweetness balances out the richness of Toma, Aged Gouda and Bay Blue, but we chose Original Blue for this quick and easy appetizer.
1 pound red seedless grapes
1 cup apple cider vinegar
1 cup sugar
1 ½ teaspoons mustard seeds
1 (2-inch) cinnamon stick
¼ teaspoon salt
Baguette slices, toasted, & Point Reyes Original Blue for serving
Wash grapes and remove from stems. With a paring knife, carefully remove the end of the grape that attaches to the stem, so there is a bit of flesh visible. Set grapes aside.
In a medium saucepan, combine remaining ingredients. Bring to a boil over medium-high heat and then add grapes. Stir to combine and cook for 3 additional minutes. Remove from heat and allow to cool to room temperature.
Place in an airtight container (mason jars work well) and refrigerate overnight before serving.
* Serve on toasted baguette slices with soft melted Original Blue.
