PAN-FRIED BRIOCHE WITH GRAPES & CHOCOLATE GANACHE

MAKES 4 SERVINGS

HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR 35 MINUTES

Dark Chocolate Ganache

85 g chopped dark chocolate

1/2 cup 35% whipping cream

1 tbsp crushed pink pepper Pan-fried Brioche

2 tbsp salted butter, divided

4 slices brioche, each 2 inches thick

1/2 cup creamy goat cheese, crumbled Honey-coated Grapes

2 cups seedless green grapes (about 40 grapes)

3 tbsp liquid honey, divided grated zest of 1 lemon

2 tbsp coarsely chopped unsalted pistachios

Dark Chocolate Ganache Place chocolate in heatproof bowl; set aside. In small saucepan, heat cream over medium-high heat until small bubbles form around edge. Pour hot cream over reserved chocolate; whisk until chocolate has melted. Stir in pepper. Cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated overnight.) Pan-fried Brioche In large skillet, melt half of the butter over medium heat. Add brioche slices and cook, turning halfway through cooking time, until golden brown, about 4 minutes. Transfer brioche slices to wire rack and sprinkle with goat cheese. Set aside.

Honey-coated Grapes In skillet, melt remaining butter over mediumhigh heat. Add grapes and cook, stirring often, until grapes start to crack, about 2 minutes. Drizzle with 2 tbsp of the honey and toss to coat well. Remove from heat.

Place large spoonful of Dark Chocolate Ganache in centre of 4 small plates and roughly spread with back of spoon. Top with Pan-fried Brioche and HoneyCoated Grapes. Sprinkle with lemon zest and pistachios; drizzle with remaining honey.

PER SERVING about 935 cal, 24 g pro, 45 g total fat (24 sat. fat), 109 g carb (6 g dietary fibre, 44 g sugar), 135 mg chol, 865 mg sodium, 7.8mg iron.