Every so often, I experience a flash of epiphany and then wonder why I’ve never thought of that idea before.
This is a riff on prosciutto with melon and/or figs. It works, in spades.
Roasted seedless grapes, with pancetta and parsley
The grapes were tossed with olive oil and sea salt, then roasted at 400 F for 15 minutes. The pancetta is just thinly sliced pancetta that was chopped, then fried until crispy over medium heat, then seasoned with parsley, salt and pepper.
Time: About 25 minutes, including prep. I’ll be making this again — next time, with pancetta that’s been sliced just a little thicker.