Snowdrops

Snowdrops by Malcolm R Bell
Snowdrops, a photo by Malcolm R Bell on Flickr.

Spring is on its way! I’ve spied dozens of snowdrops, a few daffodils, some precious purple crocuses and seen buds bursting from the branches of flowering trees.

But while it’s still a bit chilly out, try this recipe from our friend Jean. Another kid-classic turned slightly sophisticated.

Grilled Taleggio Sandwiches with Roasted Grapes

Wash and pat dry red or green grapes, removing stems. Line grapes on baking sheet and brush with olive oil. Add a dusting of fresh pepper and sea salt and put in oven for about 10 minutes at 450 F. Grapes should loose some plumpness, but not be shriveled. The flavor intensifies, turning the grapes into little juicy packages of sweetness with a tangy twist.

Meanwhile, grill buttered country bread sandwiched with generous slices of ultra-creamy Taleggio cheese on skillet. Taleggio is a cheese made for melting!

Personally, I halved my grapes and snuck them into my sandwich, but even if you opt to keep a little distance between them, they should be eaten together!

Enjoy with a Malbec or Pinot Blanc.

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