Cheddar Crisps with Roasted Grape Relish

Ingredients for Cheddar Crisps with Roasted Grape Relish

• 150g coarsely grated extra-sharp Cheddar (preferably white)

• 60g plain flour

• 1/8 teskedar cayennepeppar

• 2 tablespoons unsalted butter, softened

• 450g seedless red grapes, stemmed and halved lengthwise (450g )

• 1/4 teskedar salt

• 1/8 teaspoons black pepper

• 2 tablespoons plus 1 teaspoon olive oil

• 120ml finely chopped pitted green olives (70g)

• 25g finely chopped celery

• 25g finely chopped red onion

• 1/2 teaspoons finely chopped fresh jalapeño chilli

• 1/2 teaspoons minced garlic

• 1/2 teaspoons finely grated fresh orange zest

• 1 tablespoon red wine vinegar

• 80ml pine nuts (50g), toasted

• a nonstick mini muffin tin with 24 (1/8-cup) cups

Put oven rack in middle position and preheat oven to 204°C.

Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.

Bake until golden and slightly puffed in centres, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.

Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.

Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.

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