Grape-Olive Compote on 3-cheese spread. Photo Susie Iventosch

Ingredients

Compote

21/2 cups seedless red grapes, cut in half or

quarters (measure after cutting)

11/2 cups pitted Kalamata olives, cut in half

(measure after cutting)

1 teaspoon dried thyme, or 1 tablespoon minced fresh thyme

1/2 teaspoon sea salt

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Cheese spread (adjust

quantities as you like)

1/2 cup crumbled blue cheese

1 cup cream cheese

4 oz. Montrachet goat cheese



Directions

Compote

Toss all together and place in a greased or sprayed, small casserole dish Bake at 350 degrees for 1 hour. Stir and cool. Refrigerate until ready to use.



Cheese Spread

In a medium sized bowl, beat blue cheese with an electric beater until as smooth as possible. Beat in cream cheese and goat cheese. Refrigerate until ready to use. Then spread in a round, about 1 inch thick, on a serving platter, and spread compote on top. Serve on crostini toasted with olive oil and a wee bit of sea salt