ROASTED GRAPES WITH ROSEMARY FIG CRACKERS AND GOAT CHEESE BALLS
Wellcuisine Stefanie Reeb
4people
Prep Time 30 minutesmins
baking time 30 minutesmins
Ingredients
For the rosemary and fig crackers:
200gwholemeal spelt flour
100goat flakeslarge leaf
100gwalnutschopped (plus a bowl of walnut halves for serving)
4dried figsfinely diced (plus a bowl of figs for serving)
1tbspchopped rosemary
1tspsalt
freshly ground black pepper
200mlwater
6tbspolive oil
For the roasted grapes:
500gseedless red grapes
2tbspolive oil
2/3tspsalt
3sprigs of rosemary
For the walnut and goat cream cheese balls:
400gfresh goat cheese roll
160gwalnutsfinely chopped
Instructions
Preheat the oven to 180°C.
In a large bowl, mix all the ingredients for the cracker dough with a spoon. Line a baking sheet with baking paper. Place the dough on the baking sheet and press flat with your moistened hands until it takes up the entire surface of the baking sheet.
Place the grapes on a second baking sheet lined with baking paper and marinate with olive oil and salt. Cover with sprigs of rosemary. Slide the grapes onto the bottom rail in the oven and the crackers onto the top (if you only have one baking sheet, bake the crackers first and then bake the grapes). Bake crackers and grapes for 20 minutes. Take the grapes out of the oven, turn the cracked dough and bake for another 5 to 8 minutes until it has hardened.
In the meantime, prepare the walnut and goat cream cheese balls: remove the rind from the goat cheese roll and take out teaspoon-sized portions of the cream cheese. Shape into balls with moistened hands and roll in the finely chopped walnuts so that the balls are completely covered by pieces of walnut.
Break the cracked dough into pieces and serve with the roasted grapes, fresh goat cheese balls and the additional walnut halves and dried dates and a good glass of red wine.
Wellcuisine-Tipp
Instead of the goat cream cheese balls, you can also bake goat or sheep feta together with the grapes in the oven. To do this, simply place 2 pieces of sheep feta (180 g each) in a piece of baking paper, drizzle with a teaspoon of olive oil and a teaspoon of maple syrup (or honey) and place 1 sprig of rosemary on top. Then fold up the baking paper at the top and close it with a piece of string or a wooden clothespin. Let it with the grapes stew in the oven for about 20 minutes.