Crispy Rosemary Cheese Tiles with Roasted Grapes

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line two baking sheets with parchment paper or silicone mats.

2. 2

   2. In a bowl, mix the grated Parmesan, shredded cheddar, chopped rosemary, and black pepper until evenly combined.

3. 3

   3. Make 8 equal mounds of the cheese mixture on one baking sheet, leaving space between them. Flatten each mound into a thin round about 3 to 4 inches across.

4. 4

   4. In another bowl, toss the red grapes with 5 ml olive oil, balsamic vinegar, sea salt, and, if desired, red pepper flakes. Transfer the grapes to the second baking sheet in a single layer.

5. 5

   5. Bake the cheese tiles at 200 °C / 400 °F for 6 to 8 minutes, until the edges are deeply golden. Bake the grapes at the same time at 200 °C / 400 °F for 10 to 12 minutes, until they begin to burst and lightly caramelize.

6. 6

   6. Remove the cheese tiles from the oven and let them rest for 1 minute. If you want to shape them, carefully drape them over a rolling pin or the edge of a small bowl while still warm. Let cool until crisp.

7. 7

   7. Drizzle the roasted grapes with the remaining 5 ml olive oil as soon as they come out of the oven and toss gently.

8. 8

   8. Serve 2 crispy tiles per person with the warm roasted grapes spooned on top or on the side.