Pickled Grapes Instructions

1. Place the grapes in one sterilized quart jar or two sterilized pint jars.
2. In a medium saucepan, combine the vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, and star anise pod. Bring to a boil, then reduce the heat to a simmer.
3. Simmer the pickling mixture for approximately 5 to 8 minutes or until the onion is softened. Turn off the heat and let cool for 15 minutes. Carefully pour the cooled liquid over the grapes. If using two pint jars, distribute the cinnamon sticks, bay leaves and star anise evenly between the two jars. When completely cool, cover the jar and refrigerate for one day before eating. The pickled grapes can be stored in the refrigerator for 2 weeks.

Crostini Instructions

1. Preheat the oven to 350 degrees. Place your baguette slices on a parchment or foil-lined sheet pan. Brush the slices with olive oil. Place in the oven and bake until the tops are lightly browned, about 4 to 5 minutes, then take them out and let them cool.
2. In a small mixing bowl, combine the goat cheese and the honey. Spread the goat cheese on top of the baguette slices. Top with a little of the arugula followed by some of the pickled grapes. If you like, you can cut the grapes in half so they sit snugly on the arugula without rolling off!