2 cups red grapes
2 tablespoons olive oil
1 ounce coarsely chopped prosciutto
1 ½ cups baby spinach
½ cup julienned (matchstick-cut) pears
⅓ cup toasted pine nuts
⅓ cup halved, roasted garlic cloves
¼ teaspoon salt
⅛ teaspoon pepper
3 ounces Cabot Sharp Lite50 Cheddar, grated (about ¾ cup)
4 prepared large crepes (thawed frozen crepes or homemade crepes)
PREHEAT oven to 350°F. Combine grapes and olive oil on a rimmed baking sheet. Bake at 350° for 13 minutes or until grapes begin to burst.
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 3 tablespoons cheese. Top cheese with about 3/4 cup roasted grape mixture. Fold crepe into quarters. Repeat with remaining ingredients.