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PREP TIME |
TOTAL TIME 45 min |
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COOK TIME 30 min |
SERVINGS Serves 6 |
INGREDIENTS
3 large shallots, quartered
4 Tbsp. olive oil
Salt and pepper
1 cup red seedless grapes
12 fresh thyme sprigs
2 Tbsp. Josh Pond wild blueberry jam
4 tsp. balsamic vinegar
1 (7-oz.) block feta cheese
1 Tbsp. honey
Crusty bread, for serving
INSTRUCTIONS
1. Place racks in middle and uppermost parts of oven and heat to 425 degrees.
2. Place shallots on a baking sheet and drizzle with 1 tablespoon oil, then season with salt and pepper. Toss gently to coat, then arrange, cut side down, in a single layer. Transfer to middle rack and roast until beginning to brown, 5 to 10 minutes.
3. While shallots are roasting, combine grapes, thyme, and 1 tablespoon oil in a medium bowl; season with salt and pepper, then toss to coat. Remove baking sheet from oven and scatter grape mixture over top, then roast until shallots are caramelized and tender and grapes begin to burst, about 10 more minutes.
4. Combine jam, vinegar, and 1 tablespoon oil in a medium bowl. Add roasted grapes and shallots to bowl and toss gently to coat, then season with salt and pepper to taste; set aside.
5. Pat feta dry, then place in a shallow 10" broiler-safe baking dish and drizzle with remaining 1 tablespoon oil. Add frozen blueberries surrounding the feta. Bake on middle rack until softened, 6 to 8 minutes, then remove from oven and heat broiler.
6. Drizzle honey over top of feta, brushing to coat evenly, then transfer to uppermost rack and broil until lightly browned on top, about 2 minutes. Spoon and stir the grapes and shallots into the blueberries around the feta and serve warm with bread.
