These days, you see a lot of professional athletes doing advertisements for shoes, sodas, and cars. It’s rare and pretty refreshing to see a player on the verge of stardom like Paul George, just talking about grapes. Here is the video of him explaining why he loves grapes for TheProduceMom.com:
I mean he’s right, who doesn’t love grapes? They are great as is. They are great in a Waldorf Salad (when is the last time you heard a Waldorf Salad mentioned on a food site?). They are great in jelly and in wine. Heck, grapes are even great as part of bruschetta as is evident from this recipe found at AlexandraCooks.com
(The lack of measurements is to do to the yield on this recipe being whatever you want it to be!)
- olive oil
- kosher salt
- fresh thyme sprigs
- good rustic bread, sliced into 1/2-inch thick pieces
- olive oil
- fresh ricotta, preferably homemade (Recipe found here!)
1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. With the shorter roasting time — some of the grapes remain in tact.
2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until toasty.
3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so good.)