Last year I found out that if you put grapes in the freezer they were transformed into a delicious frozen treat. It became my summertime go-to snack. I’d grab a small bowl to munch on while I worked at my desk and all was right with the world. It may sound like I’m exaggerating but I get a little giddy about simple things that deliver big taste. So, when I saw a recipe for roasted grapes in a magazine recently I’m not gonna lie….I got excited. Yup, grapes excite me. After looking at several recipes I decided on this one for a first attempt.
2 lbs grapes, washed and dried
2 tbsp olive oil
Kosher salt to your liking
Fresh thyme sprigs
Preheat oven to 450F. Place grapes on a rimmed baking sheet, drizzle olive oil over top and toss to cover. Sprinkle with salt and place thyme sprigs on tray. Bake 7 to 9 minutes until grapes start to pop. Remove from oven, remove thyme sprigs and transfer to serving dish.
How to serve: I brushed sliced baquette with olive oil and placed under the broiler until crisp. I decided to try this with a few cheeses. My favorite was with goat cheese, a close second by blue and in last place the ricotta. Actually I found the ricotta rather dull. My mind is buzzing with other places to try roasted grapes. A nice side dish perhaps? On a sandwich? So many possibilities! See, grapes excite me. You know they’re also good in wine
Pleasantville Note: Watch yo’ grapes! These babies have sugar in them. Sugar burns. I speak from experience here. My first batch was not so nice.