“We can’t remember why we first thought of roasting grapes, but we are so glad we did – they are quite delectable. We use them on a bruschetta that we have been making for years that combines roasted grapes with goat’s cheese and a drizzle of truffle oil – they are pretty and different. Here we are pairing them with creamy buffalo mozzarella, basil and crispy Parma ham – when you get a mouthful of this with all the elements together, it’s one of those moments when you just stop for a second and think ‘God, that’s delicious’.” – Lucy Carr-Ellison, Tart London.
small bunch of seedless black grapes
small bunch of thyme
drizzle of olive oil, plus extra for frying
1 slice of Parma ham, roughly torn
small handful of salad leaves
1 buffalo mozzarella ball
50g roasted hazelnuts
1 red chilli, sliced
pinch of smoked sea salt (optional)
drizzle of peppery extra virgin olive oil
drizzle of good-quality balsamic vinegar
few basil leaves
few edible flowers (optional)
salt and pepper
Preheat the oven to 220°C/gas 7 and line a baking tray with baking paper or foil.
Pull the grapes off the stems and place on the baking tray with the thyme. Drizzle with olive oil, season with salt and pepper and roast for about 20 minutes until the grapes are sizzling. Remove from the oven and leave to cool.
Heat a little more oil in a small frying pan and fry the pieces of Parma ham until crisp, then remove and drain on kitchen paper.
Scatter the green leaves over a serving plate, tear up the mozzarella and dot over the top (you could also leave the mozzarella whole). Scatter over the grapes, hazelnuts, chilli and Parma ham pieces. Season with the smoked salt, if using. Drizzle over a little peppery extra virgin olive oil and balsamic and finish with a few basil leaves and some edible flowers, if using. Serve at once.
A Love of Eating by Lucy Carr-Ellison and Jemima Jones | Published by Square Peg | £25 |Out now.
READ MORE: Our interview with Tart London and their recipe for a White Chocolate, Cardamom and Raspberry Tart with a Pecan and Hazelnut Base