Love and Spices:
Roasted grapes with mozzarella

A dish that can be served as an appetizer or a dessert!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, introduces unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Roasted Grapes With Mozzarella Di Bufala

This dish is truly scrumptious, whether as an appetizer or a dessert. Your guests are sure to be impressed!

Preparation time: 15 min | Baking time: 30 min | Preheat oven to 400°F / 200°C | Yields: 4 to 6 servings

• 6 large clusters of seedless black grapes
• 1 8 oz / 227 g ball of fresh mozzarella di bufala
• 1 tbsp first cold-pressed olive oil
• 1/2 cup / 125 ml prepared balsamic vinegar fig glaze
• 1 tsp thyme, chopped
• 1/2 tsp coriander seeds
• 1/2 tsp freshly ground white pepper
• 1/4 tsp ground coriander spice
• 1/2 tsp fleur de sel

Place the grape clusters on a cookie sheet with a rim, lined with parchment paper and set aside.
In a bowl, whisk the oil, vinegar, 1/2 teaspoon thyme, coriander, 1/4 teaspoon salt and pepper.
Drizzle the mixture over the grapes and roast for 1/2 hour.
While the grapes are roasting, cut the mozzarella into 4 to 6 slices, each 1/8 inch or 1/3 cm thick.
Remove the grapes from the oven and place one cluster on each plate over a slice of mozzarella.
Drizzle a small amount of the remaining sauce from the cookie sheet.
Sprinkle 1/4 teaspoon fleur de sel on the mozzarella only.
Garnish with the remaining 1/2 teaspoon thyme and coriander seeds.
Drizzle with balsamic vinegar fig glaze, if desired.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn