Love and Spices: Roasted grapes
with mozzarella di bufala
A dish that can be served as an appetizer or a dessert!
Recipe by Monique Singer
Previously published May 16, 2020
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this new series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds. 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
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