Envision succulent grapes enrobed in a luscious cheesecake cream with the added texture of lightly toasted, chopped pecans and crowned with a crunchy gingersnap crumb topping.
Is it a side dish or a dessert...I'll let you decide. You know we Southerners love our sweet side dishes...so, naturally, we would serve it as a side...or, a dessert. If I take it to a gathering, I'm just gonna put it on the table with all the other sides. I tell you what, I'm just going to call it a dessert. All I know is that it's absolutely delicious and satisfying...so much for that!
I was intrigued when I saw Trisha Yearwood making her grape salad on the Food Network. She said everyone looked forward to it at get-togethers. I'd never heard of a grape salad before. When I made it; though good as it was, I decided it needed more complexity in texture. After much thought, I decided to use more pecans (and toast them), all in the filling. Then, I crowned the dish with a gingersnap crumb topping. Va-va-voom...right on spot!! It was perfect! Now, I love it, along with everyone else!
Grapes Smothered In Cheesecake Cream, Who Wouldn't Love That!
But, Add Toasted Pecans and A Gingersnap Crumb Topping...Wow!