Roasted Grapes, Prosciutto, Pine Nut & Cabot Cheddar Crepes
1ouncecoarsely chopped prosciutto
1 1/2cupsbaby spinach
1/3cuptoasted pine nuts
1/3cuphalvedroasted garlic cloves
3/4cupshredded 50% reduced-fat Cabot cheddar
4prepared large crepesthawed 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.