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Published December 8th, 2010
Grape-Olive Compote over three-cheese spread
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

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