A cluster of fresh grapes warmed by the grill smells almost as heavenly as those warming on the vine. This simple appetizer is quick, clever and, most of all, completely delicious.
- 1 bunch seedless red grapes
- 4 sprigs fresh rosemary
- Extra virgin olive oil
Remove any shriveled or bruised grapes from the bunch, leaving the bunch intact. Entwine the sprigs of rosemary through the cluster. Lightly brush with surface of the grapes with olive oil.
Preheat the grill to medium high (a grill pan heated over the stove can also be used). Place the grapes on the grate and grill on all sides until a few grill marks appear, about 2 minutes or less per side. Transfer from the grill to a serving platter and serve with toasted baguettes, assorted cheeses and a glass of Ohio wine.
Makes 4 to 6 appetizer servings.
Photo by Jodi Miller