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.




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



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.




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