A delicious autumn after work recipe
Preheat oven to 200°
Place the red grapes in a baking dish, drizzle with olive oil and balsamic vinegar. Season with salt and pepper according to taste.
Place in the oven and roast for 15 minutes.
Top each feta with 1/4 tsp chili flakes and 1/4 tsp lemon zest.
Drizzle with 1 tsp. of maple syrup and 1 tsp. olive oil and wrap in washed and well-dried vine leaves to make a pretty package. If you are using pickled grape leaves, wash and dry them well beforehand. Depending on the size of the vine leaves, you will need 3 - 4 vine leaves per feta.
Place in a baking dish, rub with olive oil and add to the roasted grapes in the oven, bake together for another 10 minutes. (The grapes are thus in the oven for a total of 25 minutes).
Place one feta grilled in grape leaves per plate and serve with roasted grapes and grape jelly. You can eat the grape leaves as well.
Serve with Nan-e Barbari or a tasty baguette.