Crispy oat and cheese shards with rosemary roasted grapes

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a large baking tray with parchment paper.

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   2. In a bowl, combine the lightly crushed rolled oats, grated aged cheese, pumpkin seeds, wheat flour, half of the fresh rosemary, half of the black pepper, and half of the salt.

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   3. Add the melted butter and egg white to the bowl. Mix well until you get a thick, slightly sticky mixture that holds together when pressed.

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   4. Place the mixture on the tray and spread it into a very thin layer, about 1/8 inch thick, forming an irregular rectangle. Press with the back of a spoon or lightly damp hands to compact it.

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   5. In another bowl, toss the seedless red grapes with the olive oil, the remaining fresh rosemary, the remaining black pepper, and the remaining salt.

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   6. Arrange the seasoned grapes on a free section of the tray or on a second small lined tray, leaving space so they roast rather than steam.

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   7. Bake at 200 °C / 400 °F for 16 to 20 minutes, until the crisp sheet is golden around the edges and firm to the touch, and the grapes are slightly wrinkled and juicy.

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   8. Remove from the oven and let rest for 5 minutes. Break the crisp sheet into irregular shard-like pieces.

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   9. Serve the crispy shards warm or at room temperature, with the roasted grapes on top or alongside so each bite combines salty, toasted, and juicy flavors.