ChefXi OfficialA sophisticated, flame-kissed snack featuring blistered red grapes atop creamy labneh, finished with a vibrant walnut-lemon gremolata.
Preheat your grill or grill pan to medium-high heat. In a small bowl, mix the chopped walnuts, parsley, lemon zest, and lemon juice to create the gremolata. Set aside.
Toast the walnuts for 3-5 minutes beforehand to unlock their aromatic oils.
Lightly brush the grape clusters with olive oil. Place them directly onto the hot grill grates.
Use tongs to handle the vines gently so the grapes stay attached.
Grill the grapes for about 4-6 minutes, turning occasionally, until the skins begin to blister, char slightly, and the fruit softens. Remove from heat.
You want a slight burst, but don't let them turn to mush.
Spread the labneh in a thick layer on a serving platter or individual snack plates. Use the back of a spoon to create a shallow well in the center.
Cold labneh provides a beautiful temperature contrast to the hot grapes.
Place the warm, charred grape clusters over the labneh. Sprinkle generously with the walnut gremolata, drizzle with honey, and finish with a pinch of flaky sea salt. Serve immediately.
Drizzle the honey while the grapes are still warm so it melds with the juices.
This snack is all about the contrast between the deep, smoky char of the grill and the bright, herbaceous pop of the gremolata. If you don't have a charcoal grill, a cast-iron grill pan over high heat will achieve a similar depth. The key is to keep the grapes on the vine—it makes for a stunning presentation and prevents them from falling through the grates. Respect the lineage of the flame.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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