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."
 
Roasted Grapes for Cheese Platter created by Bergy
Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Heat oven to 500 degrees F.
  • Place grapes in a plastic bag and drizzle with oil.
  • Toss in the bag to coat evenly.
  • Place on a baking sheet.
  • Bake 10-15 minutes or until the color deepens and the skins just begin to split.
  • Cool on a plate.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
Contributor
"On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">"
 

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. CorriePDX
    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.
     
  2. 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!
     
  3. 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!
     
  4. Bergy
    Roasted Grapes for Cheese Platter Created by Bergy
  5. Bergy
    Roasted Grapes for Cheese Platter Created by Bergy
Advertisement

Find More Recipes