Jamie Oliver

Roasted grapes with cheese

Sweet grapes, melted cheeses, crispy sage

Roasted grapes with cheese

Serves 8
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    240
    12%
  • Fat
    14g
    20%
  • Saturates
    9g
    45%
  • Protein
    7g
    14%
  • Carbs
    22g
    8%
  • Sugars
    21g
    23%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 1 kg black grapes , on the vine
  • a few sprigs of fresh thyme
  • 1 tablespoon golden caster sugar
  • extra virgin olive oil
  • 1 splash of red wine vinegar
  • 50 g Westcombe Cheddar cheese
  • 75 g crème fraîche
  • 250 g Tunworth cheese (or any good Camembert-style cheese)
  • 1 bunch of fresh sage
  • fresh bread
  • walnuts
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Method

  1. When the temperature on your wood-fired oven has reached roughly 220ºC (check with your thermometer) and the smoke and flames have died down, start cooking (or preheat your regular oven to 220ºC/425ºF/gas 7).

    Place the grapes in a large roasting tray, pick over the the thyme leaves, sprinkle with the sugar, then drizzle with oil and the vinegar.
  2. Roast for 5 to 10 minutes, or until the grapes are just starting to catch and burst open, keeping an eye on them and turning when necessary.
  3. Roughly chop the Cheddar into large chunks. Remove the tray from the oven and spoon over dollops of crème fraîche, scatter over the Cheddar chunks, then tear up the Tunworth and nestle the pieces in and among the grapes.

    Pick the sage leaves, then drizzle with oil and scatter over the top. Pop the dish back in the oven for 5 minutes, or until the cheese starts to melt.
  4. Serve in the middle of the table with your favourite bread, a bowl of walnuts, and a lovely bottle of red.

Tip

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Nutrition per serving
  • Calories
    240
    12%
  • Fat
    14g
    20%
  • Saturates
    9g
    45%
  • Protein
    7g
    14%
  • Carbs
    22g
    8%
  • Sugars
    21g
    23%

Of an adult's reference intake