Honeyed Grape & Brie Crostini

Ingredients:

• 2 cups of Consalo Family Farms Red Seedless Grapes 

• 1- 2 tbsp olive oil

• 1 baguette (sliced as shown)

• 8 oz brie cheese (sliced)

• 1/4 cup chopped walnuts

• fresh rosemary (chopped)

• 2- 3 tbsp honey

• Flaky sea salt

Instructions:

1. Cook chicken in the air fryer according to package instructions until golden brown and crispy. Let cool slightly. Slice into strips, if necessary/desired. Set aside.

2. Next, blanch your greens. Bring a pot of water to a boil. Trim thick stem from the bottom of each leaf. Then place leaves into the boiling water for 20- 30 seconds until bright green and flexible.

3. Immediately transfer to a bowl of ice water, then pat dry thoroughly.

4. In a large bowl, combine slaw mix, sliced bell peppers and carrots (if using). Drizzle with Thai Peanut Sauce and toss to coat.

5. Lay a blanched collard green leaf flat on a cutting board (use two overlapping if needed). Add a bit of slaw mix, 1- 2 cooked chicken tenders and a drizzle of extra sauce. Fold in the sides and roll tightly like a burrito.

6. Slice wraps in half and serve with extra Thai Peanut Sauce for dipping. Y-U-M!