Roasted Blueberry & Grape Spread with Smoked Salmon #CookChilean with @FoodsfromChile

A unique Smoked Salmon Crostini Recipe by Momma Cuisine using a spread with Roasted Blueberries and Grapes.

I joined the fun with Foods from Chile and Kitchen Play for a fun and interesting cooking "challenge" using some produce and ingredients from Chile and a #CookChilean Twitter party tonight, May 7, 2013 at 7:00 P.M. EST.
For my recipe, I chose the recipe idea from Gabi and did my own interpretation. Here was her suggestion:

6. Gabi Says: Ooh I love Chilean food. Make some “Once” (Chilean afternoon tea) platters with the fruit, use the Oxo avocado tool to make some “Palta” (avocado) mashed and seasoned with the olive oil on toast. Add a little seafood spread made with the smoked trout or salmon. Perfect!

From her suggestion, I took the pint of blueberries and a handful of grapes and roasted them with a little olive oil and rosemary, turning them into a thick, syrupy mixture. I then mixed it with sour cream and whipped cream cheese, added a little sugar, salt and pepper and spread them on toasted slices of french baguette. Then, I topped it with thin slices of smoked salmon.

The result was a DELICIOUS sweet and savory Roasted Blueberries & Grapes Spread w/ Smoked Salmon Crostini that has such a fun purple color contrasted by the bright orange hue of the smoked salmon. This is a recipe that you can easily recreate at home and impress your guests with! 

  • 1 pint of Blueberries
  • 1 cup of Green Seedless Grapes
  • 1 tablespoon of Olive Oil
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Chopped Rosemary
  • 1/2 cup of Sour Cream
  • 1/2 cup of Whipped Cream Cheese
  • 2 teaspoons of Sugar
  • 4 ounces of Smoked Salmon – thinly sliced
  • 1 Demi Baguette – sliced and toasted

Heat the oven to 400 degrees.

Take the blueberries, grapes, olive oil, rosemary and salt and toss together in a bowl. Roast them in the oven for about 45 minutes to 1 hour until the juices are thick and berries and grapes broken down in a jam-like consistency.

Let the mixture cool for about 10 minutes. In another mixing bowl, put the sour cream and whipped cream cheese in with sugar and mix in the blueberry and grapes mixture.

Spread on top of toasted French baguette slices and top with smoked salmon.

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