Nov 15, 2017
I like roasting grapes to use as a topping for my yogurt. In this case, I ended up burning them slightly. I wonder if “burnt grapes” will ever come into usage as a colloquialism. Instead of, “Well fine then, I didn’t want those grapes, those grapes were sour anyway!” maybe, “Yeah well I meant to burn those grapes!”
They turned out pretty well, actually (no exaggeration here). The bitterness cut through the sweetness nicely, and the crispy edges contrasted with the softness of the rest of the fruit.
Pink grapes, olive oil, thyme, and a bit of salt. Serve with honey and more olive oil.
