Grape Salsa Request

I had a request to put a shout out for the grape salsa recipe that was shared at the meeting a few weeks back.  Fortunatly, that recipe is a favorite in our family (it was my mother, Gayle, who brought the salsa to the meeting).  I had it handy!!!  Instead of using the bread/baguette that this recipe calls for, we quarter sandwhich thins, then toast them under the broiler.  You get 8 triangles for only 1 point (not including salsa) that way.   ENJOY!!!

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

Ingredients

    1     cup red grapes, diced
    1     cup blue and/or black grapes, diced
    1/2     small red onion, finely chopped
    1     jalapeño pepper, finely chopped
    3     tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
    2     tablespoons red wine vinegar
    4     slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
    6     ounces herbed goat cheese, slightly softened
    1/3     cup Hellmann's® or Best Foods® Real Mayonnaise

Methods/steps

Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.