These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.
1 pound Canadice grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.
Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather—plus an abundance of summer crops still to harvest, from juicy tomatoes and rainbow peppers to crisp cucumbers and table grapes. Thus, this week’s box is our ode to the last weeks of summer, with housemade tomato-golden beet relish, hearty Italian baby chickpeas and imported sheep’s milk feta cheese to go alongside a beautiful French wine, Pain au Levain bread and a medley of produce.
Here are a few recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with cheese and other antipasti.
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.
This traditional Tuscan relish is lovely on toasted crostini.
Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Cucumber Melon Salad with Feta
A true homage to summer, this salad The Splendid Table is cool, crisp and juicy.