Cranberry Pesto Bleu Cheese Crostinis and Cheddar Crisps with Roasted Grape Relish

Last night was my 8th annual BCGC (Book Club Girls Club) Christmas dinner, when we "allow" our husbands to join in the fun. The group consists of three moms from Montessori preschool, a neighbor, and a friend Connor "picked up" at a local Mexican place when he was a mere seven years old. When I started the group, hardly anyone knew the others besides than me. Today we're all BFFs. What the walls could tell, and no one else knows. And we've certainly consumed some great (CASES) of wine through it all too.

Robyn and I were assigned the appetizer course, and she opted for some awesome cheeses. We decided to bring two appetizers complimentary to the cheeses and the meal, Chicken Marbella from The Silver Palate Cookbook. Interestingly, most of the women favored the Cranberry Pesto Bleu Cheese Crostinis, with the tart dried cranberries contrasting nicely with the creaminess of the blue cheese. Make sure to use a high quality blue since the flavor is predominant. It's easy. Throw everything into the food processor and toast baguette slices spritzed with olive oil.

Everyone was pretty thrilled with the novel concept of roasted grapes. Roasting brings out grapes' sweetness, something I've never done before, and the Cheddar Crisps with Roasted Grape Relish, modified from the new Gourmet Today cookbook, were also a hit. While the cheddar crisps themselves were not difficult to make, it was tricky getting them into the mini muffin pan and next time I need to ensure they have a "dish" to place the grape relish to serve.

Cheddar Crisps with Roasted Grape Relish and
Cranberry Pesto Bleu Cheese Crostini