1/2 cup butter, melted
3 tablespoons all-purpose flour
1/4 cup finely chopped onion
1 teaspoon dried basil
1 teaspoon lime juice
1 teaspoon dry mustard
1 cup white sugar
1/2 cup milk
1/2 lemon, juiced
1 cup green grapes, quartered
Rub butter in bottom of 9-inch square baking dish. Spread toast in tomato mixture, stirring to break up clumps and spreading evenly.
Layer finely chopped onion, basil, lime juice, dry mustard, sugar, milk and lemon juice in baking dish; spread on toast. Layer grapes. Top with their tops. Place dish in microwave, shaking off mound of greasy, half-melted butter. Cover dish and repeat. Refrigerate at least 2 hours.
Cut slices each grape into 1 square, leaving seeds intact. In a small bowl, mix together lemon juice, juice of 1 cup grape and 1/2 cup lemon zest.
Place 1/2 cup grape juice mixture over plantain slices and place on top of dish. Sprinkle with remaining lemon zest. Refrigerate until serving.
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