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Roasted Grapes, Prosciutto, Pine Nut & Cabot Cheddar Crepes

Servings 4 servings


  • 2 cups red grapes
  • 2 tablespoons olive oil
  • 1 ounce coarsely chopped prosciutto
  • 1 1/2 cups baby spinach
  • 1/2 cup julienned matchstick-cut pears
  • 1/3 cup toasted pine nuts
  • 1/3 cup halved roasted garlic cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded 50% reduced-fat Cabot cheddar
  • 4 prepared large crepes thawed frozen crepes or home-made crepes, gluten-free if necessary


  • Preheat oven to 350°. Combine red grapes and olive oil on a rimmed baking sheet. Bake at 350° for 13 minutes or until grapes begin to burst.
  • Meanwhile, cook prosciutto in a large skillet until just barely crisp. Remove from heat and cool slightly. Stir in spinach, pears, pine nuts, and garlic. Sprinkle evenly with salt and pepper. Stir in grapes and any pan drippings.
  • Sprinkle half of a crepe with with 3 tablespoons cheddar. Top cheese with about 3/4 cup roasted grape mixture. Fold crepe into quarters. Repeat with remaining ingredients.