Roasted Black Grapes

Roasted Black Grapes | theviewfromgreatisland.com

Roasted Black Grapes is a quick and easy appetizer that’s elegant, unexpected, and absolutely fabulous!

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You can’t afford not to make this. If it turns out you love it, you’ll have a ridiculously easy appetizer in your arsenal for the rest of your life. And since black grapes are super healthy, and even known to slow down the aging process, that could be a pretty long time…

Grab the best grapes you can find. They can be any color, but I chose black because I think they have the best flavor. Be sure to taste them first; if the grapes taste blah, chances are cooking them isn’t going to improve the situation. If they taste great fresh, they will taste fabulous roasted. And don’t forget— they need to be seedless! (Trader Joe’s has a good selection)

Toss the whole grapes with salt and pepper, a little olive oil, white balsamic vinegar, a splash of lemon juice and some fresh thyme. Roast the whole lot in a hot oven and you’ll end up with squooshy, slightly shriveled, fruit with an intense grape flavor and a beautifully saturated sweet and savory sauce.

If you want you can get a little boozy with this appetizer, add some red wine to the olive oil and vinegar. Or some cognac.

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Spoon it over the most decadent cheese you can think of… in my case that would be St Andre triple cream. That stuff is epic. Pile it all on a simple cracker and see if I’m not right.

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3.09 from 12 votes

Roasted Black Grapes

Author Sue Moran

Ingredients

  • 1 heaping cup black seedless grapes rinsed and dried
  • 1 Tbsp olive oil
  • 1 Tbsp white balsamic vinegar use regular balsamic if you like
  • juice of 1/2 a small lemon
  • salt and fresh cracked pepper
  • fresh thyme leaves

Instructions

  • Set oven to 425F
  • Toss everything together and spread out on a baking sheet. Roast for about 15 minutes, giving the pan a shake every now and then.
  • Transfer to a serving dish, making sure to get all the good sauce, and serve with cheese and plain crackers or crusty bread.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Am I right, or am I right?

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22 Comments

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  • Reply
    Shae
    December 11, 2013 at 11:55 am

    This! This, I am bookmarking. Thank you. ๐Ÿ™‚

  • Reply
    Jan Janzen
    August 12, 2013 at 7:17 pm

    I finally made these, and they are wonderful! I couldn’t even wait for them to cool. Don’t be impatient like me; it’s better to let them chill – they have even more flavor! Oh, the juices!

  • Reply
    Ruth Cobb
    July 24, 2013 at 1:16 pm

    Would be great with Brie or Camembert

  • Reply
    Gram Mary
    July 1, 2013 at 5:07 am

    Black grapes are my favorite grapes and I LOVE roasted black grapes. I have only roasted them with just olive oil and a sprinkling of kosher salt. I don’t have to tell you how unbelievably good they are. But I must give your recipe a try. The balsamic vinegar and the thyme — oohhh!

    I have a recipe for a roasted grape foccacia that encases roasted black or red grapes between thin layers of sweet cardamom bread dough and then some grapes are pressed into the top before it is baked. This is on my list of breads to make. It sounds divine.

    Thank you for sharing your recipe. ๐Ÿ™‚

  • Reply
    shannon weber
    April 19, 2013 at 1:15 am

    the roasted grapes! You know how much i love them. yes, you are right. ๐Ÿ™‚

  • Reply
    La Table De Nana
    April 18, 2013 at 8:34 pm

    This is delicious..Just made some:)

  • Reply
    belleau kitchen
    April 10, 2013 at 5:13 am

    What a genius idea! I live this kind of sweet/ savoury thing. Must give this a go. Thank you x

  • Reply
    Kitchen Belleicious
    April 10, 2013 at 4:13 am

    okay so how did you know this family of mine is in love with our grapes- not green ones- that would be a shame- its the purple and black ones we love the most and I can sooooo see me doing this like NOW

  • Reply
    Magnolia Verandah
    April 9, 2013 at 10:54 pm

    Never roasted grapes but you have tempted me and how good do they look with that cheese.

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