Roasted Grapes for Cheese Platter

Submitted by Bergy

"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."

 

• Ready In: 20mins
• Ingredients: 2
• Yields: 2 cups

ingredients

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

directions

1. Heat oven to 500 degrees F.
2. Place grapes in a plastic bag and drizzle with oil.
3. Toss in the bag to coat evenly.
4. Place on a baking sheet.
5. Bake 10-15 minutes or until the color deepens and the skins just begin to split.
6. Cool on a plate.

Reviews

[Ilysse]

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!

 

[BestTeenChef]

I thought this was great! The grape's taste isn't as sweet but just sweet enough! I didn't serve these with cheese, I just ate them plain! Thanks for the recipe Bergy!

 

[juniperwoman]

Food.com won't let me give this 10 stars, so I had to suffice with 5. This was great!<br/><br/>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.<br/><br/>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.<br/><br/>I served the grapes with a cheese plate. What a great combination--salty, sharp cheese and unctuously sweet roasted grapes.<br/><br/>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.

 

[Panda Rose]

Sorry Bergy, I usually like your recipes, but I did not see the point in this one. Fresh grapes are so nice with a soft cheese like Brie etc. that it was a pity to ruin a good bunch of grapes.