Layered grapes and bread with chèvre and balsamic
Bread
With a nod to Judy Rodgers' Chard and Onion Panade from her Zuni Café Cookbook, but with much less liquid so the top is crispy while the interior is soft but not soupy. Which I guess makes this a savory grape stuffing. Whatever you call it, with a dark ribbon of balsamic and dots of chèvre and bites of sweet black grapes, it makes for a delicious side. It's also good the next day.
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