Roast your… fruit?
You need to do this and then your mouth will thank you. And your inlaws will love you again and your children will eat their fruits.
When I heard about this I was skeptical – who roasts their fruit, anyway? I just never would have thought of it. But, roasting fruit takes the flavor up a notch, as it does with veggies, but with one more added benefit. The juice.
Here’s what you do. Start with a bunch of fresh, red grapes. In order to choose the best grapes at the store, you will want to look for a bunch with green vines. Get them home, wash them off real good, and discard any nasties. Then, pull them off the vine.
Preheat your oven to 450.
Line your pan with parchment paper (not wax!)… this is super important, so don’t skip.
While the oven is preheating, throw your grapes in a bowls, and toss with some olive oil. I’m not a fan of the flavor of EVOO, but if you are, go for it. Toss around with about 1-1 1/2 tsp of kosher salt, and this is important, too… basil – 1 to 2 tablespoons of the stuff.
Spread this on the parchment paper, and pop in the preheated oven for about 20-30 minutes. You want them to get all shrivel-y and plenty of juice cooking up.
Slice up a baguette, and lightly toast your pieces. Put a schmear of cream cheese, and top with some of this.