DIRECTIONS

In a frying pan, over medium heat, toast almonds with white peppercorns, fennel seed, coriander seed, and bay leaves for a couple of minutes while shaking regularly to prevent burning. Add the olive oil and salami, stirring for a few minutes, just enough to infuse oil with all the flavors. Remove pan from heat, add grapes and feta, folding gently to avoid mushing up the cheese. Let mixture sit until it comes to room temperature.

In the meantime, heat a grill pan to medium-high heat. Prepare bread for grilling by brushing with olive oil and seasoning with ground black pepper on both sides. Grill bread until crisped and grill marks form; flip and grill the same on the other side. Take the bread off the grill and season with salt. Set aside.

Using a slotted spoon, scoop up the grape mixture from the pan, distributing all ingredients evenly between four bowls. Drizzle remaining infused oil equally over each bowl. Serve with a spoon and grilled bread, and a favorite chilled white wine.

Ingredients

1/4 cup whole Marcona almonds

1 teaspoon coriander seed

2 small bay leaves

1/3 cup extra virgin olive oil

2/3 cup sliced salami

1 cup halved green California grapes

1 cup halved red California grapes

3/4 cup diced firm feta cheese

1 sourdough bread loaf, sliced 1/2” thick

Extra virgin olive oil for brushing bread

Freshly ground black peppercorns for seasoning

Maldon sea salt (large crystal sea salt) for seasoning

DIRECTIONS

In a frying pan, over medium heat, toast almonds with white peppercorns, fennel seed, coriander seed, and bay leaves for a couple of minutes while shaking regularly to prevent burning. Add the olive oil and salami, stirring for a few minutes, just enough to infuse oil with all the flavors. Remove pan from heat, add grapes and feta, folding gently to avoid mushing up the cheese. Let mixture sit until it comes to room temperature.

In the meantime, heat a grill pan to medium-high heat. Prepare bread for grilling by brushing with olive oil and seasoning with ground black pepper on both sides. Grill bread until crisped and grill marks form; flip and grill the same on the other side. Take the bread off the grill and season with salt. Set aside.

Using a slotted spoon, scoop up the grape mixture from the pan, distributing all ingredients evenly between four bowls. Drizzle remaining infused oil equally over each bowl. Serve with a spoon and grilled bread, and a favorite chilled white wine.

Servings

4 servings