• Toast Topped with Peanut Butter, Bacon and Caramelized Red Grapes


    Maple-Pepper Bacon

    4 Toasts

    • Ingredients
    • Bacon, cut in ½
      4 strips
    • Maple syrup
      2 Tbsp.
    • Black Pepper
      1 tsp.

    Roasted Grapes

    • Ingredients
    • Red Grapes from California
      3 cups
    • Extra virgin olive oil
      1/4 cup
    • Fresh thyme
      3 Tbsp.
    • Salt
      as needed
    • Pepper
      as needed


    • Ingredients
    • Peanut butter (or any nut butter)
      1 cup
    • Roasted peanuts (or almonds), chopped, tossed in olive oil
      1/4 cup
    • Sourdough levain bread, cut into thick slices, brushed with olive oil
      4 ea.


    1. Heat the oven to 425 degrees F.
    2. For the Maple-Pepper Bacon: Spray a sheet pan lined with foil with non-stick spray. Place the strips of bacon down and cook for 12-15 minutes, until most of the fat has rendered and the bacon begins to crisp.
    3. Drizzle the strips with maple syrup and sprinkle with cracked black pepper, return to the oven and cook until crisp. Be careful not to burn.
    4. For the Roasted Grapes: Line a separate sheet with foil, place the grapes on the sheet tray, drizzle with olive oil, thyme leaves, salt, and pepper. Place in the oven for 20-25 minutes until the grapes are soft, slightly charred, and some have popped open.
    5. For the Toast: Brush the thick slices of bread with olive oil and grill or toast under a broiler. Spread the hot toast with ¼ cup of peanut butter, top with slices of bacon, roasted grapes, and a sprinkle of the peanuts. Serve immediately.
     Note: The grapes can be served hot, cool, or kept in an airtight container in the fridge.
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