ROASTED GRAPES WITH FRESH ĠBEJNIET

My neighbour’s grapevine has cascaded over into my garden, thus providing me with an abundance of lovely sweet black grapes this month! There is nothing better than fresh fruit and vegetables, and I’ve been lucky enough to acquire fresh grapes without lifting a finger.

Like many fruit and veg, I love eating them just as they are in their natural state. Grapes are no exception. However, when you have a wide selection of fruit, your imagination starts to come up with new ways of serving them. My nannu used to make homemade wine in Australia, and my parents would always have a fair share of it bottled in plastic milk containers in the fridge. Every evening, they’d have a small glass mixed with lemonade. It really was quite strong, but great with a bit of fizz.

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Photo credit: Marlene Zammit

 

Roasting grapes is one such way of showing off this special fruit. The flavour changes completely; not quite dried raisins, but not quite like fresh grapes either. A combination of the two is how I’d best describe the taste and texture of roasted grapes. Delicious!

I’ve paired some roasted grapes with fresh ġbejniet. Add in some thyme, lemon zest, chopped pecan nuts, a drizzle of honey and Maltese sea salt, and this dish perfectly comes together. It makes for a great breakfast choice if you have a little time on your hands.

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Photo credit: Marlene Zammit

 

This recipe is just for one portion. Adjust accordingly if serving more.

Ingredients:

1 small bunch of grapes
Olive oil
1 fresh ġbejna
2 tablespoons chopped pecan nuts (or any nut of your choice)
1 teaspoon honey
A pinch of fresh thyme
1 teaspoon lemon zest
Maltese sea salt (or cracked sea salt)

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Photo credit: Marlene Zammit

 

Method:

#1. Preheat the oven to 180℃.

#2. Place your grapes on a roasting tin. Drizzle a little olive oil on top.

#3. Place in the oven for 10 minutes, and then remove.

#4. In a bowl, place the ġbejniet, then add all the other remaining ingredients, except for the grapes and salt, on top.

#5. Place the roasted grapes and their juice over the ġbejniet.

#6. Season with a small pinch of Maltese salt.