grape focaccia with rosemary and pine nuts
It was finally time to deal with the grapes sitting in my fridge. After you’ve had a fresh Concord grape, you realize it’s what all the artificially flavored grape stuff is trying to mimic. Delicious as the grapes are on their own, I’ve been baking a little more than usual and felt like keeping it up.
Schiacciata con l’uva is a little something they do in Tuscany with leftover wine grapes from the harvest. I ended up baking a version of this grape focaccia with (a very limited amount of) pine nuts and rosemary, which is exactly as delicious as it sounds. You could also try it with a bit of grappa.
