Cheese Plate with Grape Tapenade
Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of 1/2 lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. Serve with Spanish cheeses like Mahon and manchego, and sliced baguette.
Photograph by Anna Williams
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