From: Jack and Charlie’s, Visalia, CA. Yield: 4 servings.
1 bunch of California grapes on stem (approximately 1 lb.)
2 to 3 Tbsp. extra virgin olive oil
1 to 2 tsp. coarsely ground Mediterranean sea salt
½ tsp. red chili flakes (or 2 tsp. roasted, finely chopped fresh chilies)
Brush grapes with olive oil, making sure they are completely coated. Lightly sprinkle with sea salt. Sprinkle grapes with chili flakes or finely chopped roasted minced chilies. Roast grapes in preheated 400°F oven for 5 to 6 minutes, depending on size and quantity of grapes on the cluster. Allow grapes to rest a few minutes before serving. If desired, serve with blue cheese or Cheddar cheese.