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.

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.

Roasted Black Grapes

3.24 from 13 votes

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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.

Author: Sue Moran

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Questions and Reviews

Shae says:

This! This, I am bookmarking. Thank you. 🙂

Jan Janzen says:

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!

Ruth Cobb says:

Would be great with Brie or Camembert

Gram Mary says:

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. 🙂

shannon weber says:

the roasted grapes! You know how much i love them. yes, you are right. 🙂

La Table De Nana says:

This is delicious..Just made some:)

belleau kitchen says:

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

Kitchen Belleicious says:

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

Magnolia Verandah says:

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