Roasted Grapes with Cheese
The sweet-sourness of the roasted grapes in this dead-easy dish complement the beautiful cheeses perfectly. Teamed with crispy sage, crunchy walnuts and hunks of fresh bread, this is an outright winner, every time. A perfect addition to wine tastings or paired on its own with Saronsberg Provenance Rooi.
1 kg black grapes , on the vine
a few sprigs of fresh thyme
1 tablespoon golden caster sugar
extra virgin olive oil
1 splash of red wine vinegar
50 g mild Cheddar cheese
75 g crème fraîche
250 g Good Camembert-style cheese
1 bunch of fresh sage
When the temperature on your wood-fired oven has reached roughly 220ºC (check with your thermometer) and the smoke and flames have died down, start cooking (or preheat your regular oven to 220ºC/425ºF/gas casino online 7.)
Place the grapes in a large roasting tray, pick over the the thyme leaves, sprinkle with the sugar, then drizzle with olive oil and the vinegar.
Roast for 5 to 10 minutes, keeping an eye on them and turning when necessary, until the grapes are just starting to catch and burst open.
Roughly chop the Cheddar into large chunks. Remove the tray from the oven and spoon over dollops of crème fraîche, scatter over the Cheddar chunks, then tear up the Camembert and nestle the pieces in and among the grapes.
Pick the sage leaves, then drizzle with oil and scatter over the top. Pop the dish back in the oven for 5 minutes, or until the cheese starts to melt.
Serve in the middle of the table with your favourite bread, a bowl of walnuts, and a lovely bottle of Saronsberg Provenance Rooi.
Recipe adapted from: Jamie Oliver