recipe
/
London
Roasted Grapes with Feta
Building Feasts by Hanna Geller
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$1.00
A colorful sweet and salty pre or between meal snack that requires minimal setup. Perfect for festive gatherings, this dish features roasted grapes served with a simple block of feta, optionally sprinkled with sesame sumac salt. The grapes can also be used in salads or as a garnish for other dishes.
You Need
6 servings
For the Roasted Grapes
- 500g red grapes (approximately 1 large bunch, preferably seedless)
- 1 tbs olive oil
- 1 tsp red wine or sherry vinegar
- a few thyme sprigs
- a good pinch of flaky sea salt
- 100g block of feta, at room temperature (soft goats cheese or blue cheese also works well here)
Sesame Sumac Salt
- 3 tbsp sesame seeds
- 5 tbsp sumac
- 1 tsp Aleppo pepper (or chili flakes for even more of a kick)
- 2 tsp malden salt
- A few rose petals (optional)
How To
- Preheat your oven to 200C (400F)
- Make sure your feta is out of the fridge for at least 30 minutes before plating and serving.
- Wash the grapes, drain them and place them on an oven proof tray or plate laying them out in one layer if possible.
- Drizzle with olive oil, red or sherry vinegar and sprinkle with salt and thyme sprigs. Mix so the grapes are coated in the seasonings.
- Place in the oven for about 20 minutes, turning after 10 minutes to ensure they roast evenly. Monitor based on grape size.
- Once grapes are oozing juice and slightly wrinkled, remove from oven.
- If serving on the tray, place the block of feta in the middle of the grapes to soak up juices. Otherwise, transfer grapes and pour juices over feta.
- Sprinkle feta with Sesame Sumac Salt if desired. Serve with crackers or crusty baguette.
- Toast sesame seeds in a heavy frying pan, tossing until golden and fragrant (about 5 minutes). Cool completely.
- Transfer seeds to a mortar and pestle, pound until coarsely ground. Transfer to a jar and add remaining ingredients. Store at room temperature for up to 2 months.