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Roasted Grapes For Cheese Platter

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Ingredients

Adjust Servings:
2 cups seedless grapes (either leave on or remove the stems)
1 tablespoon olive oil

Nutritional information

170.1
Calories
63 g
Calories From Fat
7 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
3.3 mg
Sodium
29 g
Carbs
1.4 g
Dietary Fiber
24.8 g
Sugars
1.1 g
Protein
316g
Serving Size

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Roasted Grapes For Cheese Platter

Features:
    Cuisine:

    Food.com won't let me give this 10 stars, so I had to suffice with 5. This was great!

    I roasted an entire bunch of grapes (about 4 cups) and got a very small bowl of finished product, so don't be afraid to double the recipe as I did.

    I tossed the grapes in a bowl instead of a bag, and I roasted them in a 500 degree convection oven for something like 25 minutes. Be careful--when you open the oven to check on the grapes, you may be hit in the face with a cloud of hot steam if your grapes are quite juicy. One other thing to note is that you MUST use a rimmed baking sheet, as there was quite a bit of juice. Some recipes have you boil the juice down with honey to make a sauce, but I didn't bother.

    I served the grapes with a cheese plate. What a great combination--salty, sharp cheese and unctuously sweet roasted grapes.

    One final note: my grapes didn't burn, but the juice on the edge of the pan was just about to when I pulled the pan out of the oven.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Roasted Grapes for Cheese Platter, This recipe was in the latest cooking pleasure magazine and is so easy and wonderful The sugars start to caramelize, deepening the color and oh, the flavor Perfect accompaniment to a cheese platter – Brie, Gorgonzola, Camembert, etc , Food com won’t let me give this 10 stars, so I had to suffice with 5 This was great!

    I roasted an entire bunch of grapes (about 4 cups) and got a very small bowl of finished product, so don’t be afraid to double the recipe as I did

    I tossed the grapes in a bowl instead of a bag, and I roasted them in a 500 degree convection oven for something like 25 minutes Be careful–when you open the oven to check on the grapes, you may be hit in the face with a cloud of hot steam if your grapes are quite juicy One other thing to note is that you MUST use a rimmed baking sheet, as there was quite a bit of juice Some recipes have you boil the juice down with honey to make a sauce, but I didn’t bother

    I served the grapes with a cheese plate What a great combination–salty, sharp cheese and unctuously sweet roasted grapes

    One final note: my grapes didn’t burn, but the juice on the edge of the pan was just about to when I pulled the pan out of the oven , I do this often and serve with sausages, roasted chicken or pork The only difference is that I will sometimes add a sprig of something herby (rosemary, oregano, whatever goes with the meal) and do this in a foil pouch Also works well on a grill Since I tend to serve this with a roasted meat, I simply pop it in the oven at whatever temp its already on I also remove the stem for easy of eating A wonderful sauce collects at the bottom of the foil Great post!


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    Steps

    1
    Done

    Heat Oven to 500 Degrees F.

    2
    Done

    Place Grapes in a Plastic Bag and Drizzle With Oil.

    3
    Done

    Toss in the Bag to Coat Evenly.

    4
    Done

    Place on a Baking Sheet.

    5
    Done

    Bake 10-15 Minutes or Until the Color Deepens and the Skins Just Begin to Split.

    6
    Done

    Cool on a Plate.

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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