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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 simple 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!
These are best served with a baguette because the juices are to die for. Sop up some juices, spread a little soft cheese like brie or goat cheese, and top with these succulent roasted grapes. We were all fawning over these delicious little morsels last night, I can’t wait to make them again!
1 to 2 cups of red or black grapes, stems removed
1 tbsp olive oil
1 tsp dried or fresh rosemary
Salt & Fresh Pepper
Soft cheese, like brie or goat cheese
Toasted baguette slices
Preheat your oven to 400 degrees F. Drizzle some olive oil on the grapes with the rosemary and a sprinkle of salt and pepper. Be sure that the grapes are evenly coated. Place grapes in a baking dish or on a baking sheet. Roast for 10 minutes, toss 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? Let me know in the comments…
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