The best hostess tricks not only enhance the beauty of a dish, but also the all-important taste of it.
|The beautiful cheese board featuring Roasted Grapes -|
prepared by my friend Louise, Photo: NK
And the little flourishes you add to your meal need not be complicated to add pizzazz or refinement (for whatever mood you're in).
I first learned about Roasted Grapes when my mom's good friend served them as part of a fantastic shower she catered in my honor. She used them to anchor the most beautiful cheese board. They also happened to taste great - they serve as a good example of how amazingly easy steps that make all the difference in flavor and presentation.
Roasting Grapes concentrates their flavor and makes for a more interesting visual presentation. You can add them to Crostini or plate them as is with your Cheese Selection. They can't help but add elegance with almost no effort.
|Muscat Grapes Paired Perfectly with Baked Camembert, Photo: NK|
1 bunch of Seedless Grapes of your choosing - I like Red Globe or Muscat (pictured right)
Preheat the oven to 400.
On a baking sheet, toss small bunches of grapes in a Tablespoon or two of Olive Oil, and then sprinkle with salt and pepper.
Bake for 17-20 minutes until slightly crisped and soft on the inside. Serve slightly warm or at room temperature - can be made a few hours in advance.
Check out how my Roasted Grapes came out with baked Camembert and a toasty Baguette:
|Roasted Muscat Grapes and Baked Camembert with |
Pear Jam & Thyme, Photo: NK