Roasted Grapes With Balsamic Vinegar
September 16, 2018
Our friend Patty gave us this recipe for roasted grapes last
year, and now that autumn’s chill is in the air it seems the
ideal time to try it!
The oven dehydrates the fruit and caramelizes the naturally
occurring sugars giving the grapes a denser texture and more
complex flavor.
Her suggestion is to pair them with a nice blue cheese for an
appetizer, however, we can image them with other cheeses or
even with roasted meats to add a bit of sweet to the savor, too!
The California Table Grape Commission notes that there are
over 85 varieties of table grapes grown here, however only
15 dominate and 10 of those are a red type, which is what
you’re looking for. We used the Flame Seedless variety for
our photo.
This is best enjoyed warm so start prep about 45 minutes
before you plan to serve.
Ingredients
1 lb red seedless grapes (black grapes are okay also)
¼ cup Lucero Extra Virgin Olive Oil
¼ cup Lucero Traditional Balsamic Vinegar
Maldon Salt
black pepper
Directions
Preheat your oven to 400℉
1- Rinse the grapes and shake off / pat dry any excess water.
2- Place on a baking sheet and pour the oil over the grapes
until well coated.
3- Cover with half of the vinegar, then sprinkle salt and
pepper to taste (don’t be shy)
4- Roast for 25 to 30 minutes, stopping to shake the pan
every 5 or 10 minutes to mitigate any burnt sugars.
5- Remove from the oven when a few of the grapes have started
to burst. Cover the roasted grapes with the remaining balsamic
vinegar before serving.