Roasted Grapes with Goat Cheese & Rosemary

Hanging out in Colmar, France

Hanging out in Colmar, France

What a whirlwind it has been since we returned from our trip to Europe. We had a great time in Basel, Colmar, and Stockholm. But thing thing Garriy and I both took back home with us, as usual, is that it is the people that make the place.

The view from Aya and Kileken's balcony in Basel

The view from Aya and Kileken’s balcony in Basel

AyaandCatOur favorite part of the trip was being with Aya and Kileken in their lovely home in Basel, cooking dinners with them, drinking too much wine together, and getting lost while biking through vineyards with them in the Alsace in France (more on that in the next post!). As you know, Aya and I met studying together in Morocco–and one of the reasons we hit it off so well is because I think we travel and approach the world in a similar way. Our most recent trip only underlined that.

Aya spoiled us with lots of meals that we should try and post (including moules in wine sauce, which entailed lots of YouTube videos about how to debeard mussels), but we all cooked some amazing meals together as well.

This is a simple appetizer I made during our visit that I love and I learned from my friend Trish. It’s so easy to put together, which makes it all the better. If you decide you don’t want it as an app, the grapes on their own are also great as a side (especially roasted pork, or a polenta and veggie main). Miss you A&K!

Grapes and goat cheese

Roasted Grapes with Goat Cheese & Rosemary

  • 2 or 3 bunches of green grapes, taken off the stem
  • 2 Tb. olive oil
  • 2 tsp. minced rosemary
  • ground black pepper
  • coarse sea salt
  • 1 log of mild goat cheese
  • baguette, cut into rounds

Preheat oven to 425 degrees Fahrenheit. Combine the grapes, olive oil, rosemary, and pepper and toss to coat. Put the grapes on a baking sheet or in a baking pan and place in oven. Roast for 20-30 minute or until grapes begin to burst and put out their juices. When done, sprinkle on a generous amount of coarse sea salt to provide a nice crunch. Serve with the goat cheese and baguette.

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