Champagne grapes are a fun summer novelty fruit. Each seedless red grape is about the size of a pea – or smaller. They are so small, in fact, you can even eat the stems if you want. Because we like these special little grapes so well, here are two easy recipes from the Washington Post that are perfect for busy summer days.
Breakfast of Champagnes
1/3 cup Greek yogurt
1/4 cup champagne grapes, pulled off the stem
2 tablespoons granola
1 tablespoon honey
1 tablespoon champagne currants (*see below for recipe)
Place yogurt in a cereal bowl. Sprinkle champagne grapes and granola on top. Drizzle with honey, and scatter with currants.
To make champagne currants: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Spread out 2 tablespoons champagne grapes on the lined baking sheet, separating them as much as possible. Bake for 1 hour. They should be shriveled but not completely dried out. Cool completely and store in an airtight container. Makes 1 tablespoon champagne currants.
Grilled Cheese, Champagne Grapes and Red Onion Sandwich
2 slices sandwich bread
softened unsalted butter
2 ounces thinly sliced aged cheddar
a few very thin slices red onion
2 tablespoons champagne grapes
Preheat a skillet over medium heat. Butter each slice of bread on one side. On a plate, lay one slice of bread with the butter side down and place cheese slices on the top, making sure the cheese does not hang over the edge of the bread. Place the red onion slices evenly over the cheese and top with a sprinkle of salt and the grapes. Place the other slice of bread on top, buttered side out, pressing slightly so the grapes don’t fall out. Cook over medium heat for 60 to 90 seconds on the first side and 60 seconds on the second side or until lightly browned, gently pressing down on the sandwich after turning it over. Cut the sandwich in half on the diagonal and serve.
With these simple recipes, you’ll go through your champagne grapes in no time.