September 20, 2013

cooking with Grapes

September is grape harvesting season so we decided that we could try some quick and easy recipes using grapes as the primary ingredient.We filled our market basket and headed to the kitchen!

Grapes Pecorino and Prosciutto Salad:
2 medium bunches of arugula, chopped coarsely, washed and dried
1 head red-leaf, washed, spun dry, and torn into pieces
small bunch of grapes
1 handful almonds
80g mature pecorino cheese,shaved
8 thin slices prosciuto
2 tbs extra virgin olive oil
2 tbs cider vinegar
salt & freshly ground black pepper

grapes3

Drizzle vinegar and olive oil over arugula and red leaf,toss and taste for salt. Scatter grapes,almonds and prosciutto slices over salad.With a vegetable peeler, shave pecorino cheese over the plate and top with freshly ground black pepper.

Roasted Grapes and Ricotta Bruschetta:
1 fresh baguette,sliced into pieces
2 cups of red seedless grapes
1 cup of ricotta cheese
2 tbsp minced fresh rosemary
olive oil
sea salt and freshly ground black pepper

The steps:
 Preheat oven to 200ºC . Spread grapes onto a sheet pan and drizzle with olive oil,sprinkle with sea salt and pepper. Lay the rosemary leaves over top. Toss all the ingredients gently. Place pan in the oven for about 10 minutes or until grapes have reduced a bit and their juices are running.Set aside to cool.
Brush the bread slices with olive oil and grill until nice and toasty.
Spread each bruschetta with a spoonful of ricotta and top with grapes.Finish with a sprinkle of freshly ground pepper and rosemary.
Serve immediately and enjoy!

(photography by Gertrude,art direction Nasia & Gertrude)

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