My sister chides me for calling grapes the poor-man's berry, but the truth is that the gems of summer (straw/blue/rasp-berries) can be quite costly and for someone who eats fruit by the handful I needed something more cost-effective. Hence my deep love for grapes (red only, I'm a bit of a grapecist). As with most food, something magical happens with the application of heat. The juices bubble inside the grape skin, slowly reducing and caramelizing, then bleeding out from fissures on the surface, leaving a sugary trail on your roasting tray.
- Red Grapes (as many as you'd like)
- Thyme (a few sprigs per handful of grapes)
- Olive Oil (a thin drizzle)
- Heat your oven to 350 degrees.
- Remove grapes from stem. Place grapes and thyme in a roasting dish, drizzle with oil.
- Put the tray in your oven and roast for 15-20 minutes, until the juice begins to escape from the grapes. They will crack open and spill a bit, this is not a mistake. If you like a drier, sweeter grape, roast until the spilled liquid evaporates (another 5-7 minutes).
- Eat on their own, in a salad, or on top of fresh ricotta cheese...