|Done in 15 minutes and crazy good. |
Pretty, too, on my grandmother's peacock plate.
- 1 big bunch of grapes, removed from the stems, washed and dried. We used a mixture of seedless red and green. We preferred the red, but the green were awesome, too.
- 1 stem fresh rosemary
- 1or two large stem fresh thyme
- 1 clove of garlic
- A couple glugs of olive oil - seriously, I don't know how much. Just coat the grapes and be done with it.
- Big pinch of kosher salt
- Bunch of grinds of pepper – I used a pepper mix I got in Barcelona last winter. Red, black, green and even some allspice thrown in. But plain black pepper would be just fine.
- Cheese to serve with the grapes. I'd go with Manchego or other firm, mild cheese. I didn’t have manchego, so I used a firm queso fresco (also sometimes called queso blanco). A nice hard goat cheese – like Drunken Goat (you'll find it at Whole Foods and many cheese stores)– would be great too.
- I'm sure crusty bread would be nice. We started to have crackers and then decided that the grapes and cheese were perfect on their own.
- Remove the rosemary and thyme leaves from their stems, and peel the garlic.
- Mince the rosemary, thyme and garlic to a very very fine dice.
- Toss all of the ingredients in a big bowl.
- Scatter the grapes on a baking sheet, so they are in an even row.
- Put in the oven.
- Set the timer for 15 minutes.
- They should be just about to pop, and some of them will shrink a tad.
- Remove from the oven. Let them cool a bit and then enjoy with cheese or as they are.