Roasted Grapes With Cheese and Herbs
I've been on a roasted grape kick. Raw grapes are tasty, but when combined with a few simple ingredients and roasted, grapes are elevates and enhanced in a way I never imagined. I could eat an entire tray of these grapes and cheese all by my lonesome. They're the perfect additional to your holiday parties!
Adapted from Jamie Oliver
Serves 4-6 as an appetizer
- 1 large bunch grapes
- 1 tbsp balsamic vinegar
- 2 tbsp evoo, plus oil for drizzling.
- 1 tbsp citrus sugar (I found mine at Williams Sonoma)
- 2 tsp fresh thyme leaves
- 7 oz crème fraïche
- 4 oz goat cheese
- 1 bunch sage leaves
Step 1: Preheat oven to 425°F. Place washed and dried grapes (on stem) on a parchment-lined baking sheet. Drizzle with balsamic vinegar and oil. Sprinkle with sugar and thyme.
Step 2: Roast for about 5-10 minutes. Remove from oven and dollop goat cheese and crème fraïche around grapes. Toss sage leaves in olive oil, and add to grapes and cheese.
Step 3: Roast for 8 more minutes, or until cheese is melted. Serve hot with fresh baguettes, as an appetizer or as part of your cheese and charcuterie board.
Styling, recipe and photography by Rebecca Gallop of A Daily Something.