appetizer, appetizer recipe, autumn, baked, dairy free, dessert, dessert recipe, fall, food, food blog, food blogger, fruit, gluten free, grapes, holiday, holidays, recipe, recipe blog, recipe blogger, roasted, thanksgiving, thanksgiving recipe, vegan, vegetarian
Grapes have to be one of my favorite fruits. We buy huge bags of grapes at my house, and it is always a shame if they go to waste. Instead of letting that happen, I made this recipe based on one that I saw in Sunset magazine. I have seen a few recipes for roasted grapes but always thought it sounded kind of weird. Hot grapes? With cheese? Yes! You must try it. They could not be easier or more delicious, I have to admit that I seriously underestimated this idea for way too long!
I didn’t serve these with a baguette, but I wish I would have because the juices are to die for. We were all fawning over these delicious little morsels last night, I can’t wait to make them again!
1 Small bunch of roasted grapes (any kind, or a mixture)
1 tbsp olive oil
1 tsp dried or fresh rosemary, crushed
Salt & Fresh Pepper
Soft cheese, like brie or goat cheese
Toasted baguette slices (optional)
Preheat your oven to 400 degrees F. Drizzle olive oil on grapes and sprinkle salt, pepper and rosemary on. Be sure that the grapes are evenly coated. Place grapes in a baking dish or on a baking sheet. Roast for 10 minutes, turn the grapes, and roast for 8 more minutes. Enjoy with soft cheese and toasty baguette slices! Enjoy!
Just a note- we made a small amount because we were skeptical. Next time I’m going to double or triple this recipe! You can also add some balsamic vinegar, like Sunset’s recipe calls for. I’m thinking easy Thanksgiving appetizer, what do you think?!
What is the most unlikely yet delicious treat that you have stumbled upon?