Appetizers, Desserts, Fruit
2 cups black seedless grapes rinsed and dried
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
juice of 1/2 a small lemon or 2 tablespoons red or white wine
salt and fresh cracked pepper
fresh thyme leaves
Roasting grapes brings out their intense sweetness; an earthy, creamy cheese counterbalances it. The sweetness of roasted grapes is similar to that of figs or plums. Paired with salty blue cheese, roasted grapes make a unique and stunning appetizer.
Heat the oven to 250 degrees and line a baking sheet with parchment paper osr foil.
In a small bowl mix olive oil, balsamic vinegar, lemon juice or wine. Arrange the grapes in a single layer on the baking sheet. Sprinkle with salt and pepper. Toss with olive oil mixture.
Roast, stirring once or twice for 2 1/4 to 2 1/2 hours, or until shrivelled and lightly caramelized.
You can refrigerate the mixture, but bring to room temperature before serving.
Transfer to a serving dish, making sure to get all the good sauce
Serve with cheese and plain crackers or crusty bread.
Recipe from Chef Suzanne Goin of Los Angeles' AOC via More Than Burnt Toast