YIELD: 24 canapes
6 slices artisan white bread, ¼" thick, crusts removed
2 Tbsps. mayonnaise
6 inner romaine lettuce leaves, rinsed and dried
8 slices applewood smoked bacon
24 red seedless grapes, rinsed and dried
24 decorative bamboo skewers
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Lightly toast the bread and cut into one-inch squares (about 4 squares per slice). Spread a ¼ tsp. of mayonnaise in the middle of each piece. Fold the romaine leaves in half lengthwise. Cut romaine into one-inch squares along the spine so that each square includes the spine of the leaf on one edge. Prepare 24 one-inch lettuce squares.
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Cook the bacon until tender but not crisp. Cut each cooked slice into 3 one-inch squares, to end up with 24 squares of bacon.
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To assemble: On each bamboo toothpick, skewer one red grape, one square of bacon, a fold of lettuce and a square of toast. Place skewers on serving plate or platter and serve.
Photo and recipe: California Table Grape Commission
