Roasted Grapes – Appetizer or Dessert
It’s always a good idea to have a repertoire of simple, tried-and-true recipes that you can whip up in a hurry when company’s coming. Here’s a super-easy one to add: Roasted Grapes, a recipe by Lori Powell, our “One or Two Bites” blogger.
Lori, who blogs on Special Fork about cooking for one or two people, devised this recipe as a way to use up an abundance of grapes. But it’s also a versatile choice for company meals when you’re too busy to cook.
While she serves two or three with this recipe, it will stretch for four. Or you can simply multiply the recipe, as needed.
The beauty of roasted grapes is its versatility – in a pinch, it will serve as an appetizer with a wedge of blue cheese or it can be dished up in place of chutney to accompany a cheese board. For dessert, drizzle over ice cream or cake. Or serve it on the side as a sauce to dress up simple grilled chicken or meat.
In California, grape season is not until summer, but grapes can be found in the market year-round.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Serves 2 to 3 as a side or as a small cake topper
1 pound seedless red grapes, halved (about 2 ½ cups)
1 tablespoon olive oil or unsalted butter
1 tablespoon honey
1/2 teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
Preheat oven to 400 degrees F. Toss grapes with oil, honey and rosemary and roast on a lightly oiled foil lined baking sheet in lower third of the oven until grapes are tender and wilted, but not falling apart, about 15 to 20 minutes. Let cool just till grapes are warm.
Spoon warm grapes, along with any juices, over cake or ice cream. Or spoon on flat bread with a sprinkling of blue cheese. You can also serve it as a condiment on a cheese board or with grilled meats.
Recipe by Lori Powell
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