We don’t often think of grapes as a savory food, and in fact, even in the treatment they get here, with olive oil, salt, and thyme, they still retain their sweetness. Their texture is transformed by roasting at high heat, and their sweetness is both magnified and mellowed in the oven. The juice that they leak in the roasting is like nectar. The thyme crisps and toasts. Olive oil makes everything succulent.
You might use these roasted beauties on a cheese plate, or in a salad with spicy or bitter greens, where their sweetness will shine. You might also consider a few of them scattered atop a custard, or a bowl of ice cream, for an elegant, inventive finishing touch to dessert.
As we were harvesting the grapes to roast, a glance to the left brought the Sungold tomato into view. Like little golden grapes, themselves, on a spray held by green stems. So, although we meant this recipe to be about grapes, we roasted the cherry tomatoes, too. Why not? They were also lovely, roasted. While we wouldn’t put them on ice cream, they really make a pasta dish. Both the grapes and the tomatoes make a nice topping for crostini, too.
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