Cheese and Grapes Four Ways

Cheese and Grapes Four Ways

I’m not really sure what got me on this track. Probably reading the completely insane El Bulli book that Sarina got me for Hannukah, although I certainly don’t mean to invite any comparisons! Anyhow I was thinking about how many different forms grapes can take, and that made me want to pair several of them with cheese on the same plate. And then I’ve also been germinating ideas of dishes that combine or contrast industrially processed and "normal" foods. Not necessarily in an ideological way, not to make fun of the processed food, but just to let it speak for itself.

Anyhow, here is what I came up with for a first try:

  1. Feta with quickly sauteed grapes, olive oil, and fennel pollen
  2. Morbier  with cubes of wine gelee (made with agar agar so as to be vegetarian)
  3. Shards of pecorino romano with 15 year aged balsamic vinegar
  4. Kraft singles with Welch’s grape jelly on a Ritz cracker

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Posted by Michael Natkin on Thursday, December 27th, 2007 in Experiments, Recipes.

3 Responses to “Cheese and Grapes Four Ways”

  1. Reply
    December 27, 2007 at 9:05 am #

    that ritz cracker with kraft cheese and jam–that brings back memories! before i knew of quince and manchego as a child, i always ate exactly what you have above as my personal snack.

  2. Reply
    December 27, 2007 at 10:20 pm #

    Those look great, Michael– even the Kraft singles. Of course, I’m not a very picky eater or anything. For me, Welch’s on Morbier is perfectly acceptable, which is probably why I’m not a chef 🙂

  3. Reply
    June 25, 2009 at 12:00 pm #

    Very nice! I like the grape cubes.

    I’ve always been a great fan of cheese and grapes, just simple and plain – no prep work required. They contract each other perfectly imo..

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