I usually eat my grapes fresh but growing my own grapes has provided me with grapes in abundance. To my excitement, I discovered roasted grapes, which intensifies their fruity and sweet flavours.

The roasted grapes can be used in both savoury and sweet recipes. Here, they beautifully complement goats cheese as a canapé, starter or cheese board.

I also threw in fresh sage to roast at the end, which turns the thick leaves delicate and crispy. 

The combination of roasted red grapes, goats cheese and crispy sage is wonderfully luxurious without much effort involved.

I recommend that you separate the grapes from the stem before roasting. It is a bit fiddly to do afterward. Other than that, this recipe is super easy and quick to make.

INGREDIENTS

Red grapes
Goats cheese
Rye bread or sourdough bread
Sage leaves
Olive oil
Salt

METHOD

1. Pick the grapes from the stems. Rinse and drain the grapes and toss with a little olive oil and salt. Roast in the oven for 20 minutes. For the last 10 minutes add the sage leaves coated in olive oil.

2. Serve the roasted grapes and sage with toasted or fried thinly sliced rye bread

For the first time, grapes are growing on the vine I planted three years ago. I wish I could remember the particular kind, but they are deliciously sweet and beautiful. This is what I look onto when working from home.