Best 4 Balsamic Roasted Grapes Recipes

BALSAMIC ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
• Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
• Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
• Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
• Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
• To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.

BALSAMIC ROASTED SAUSAGE AND GRAPES WITH LINGUINE

Steps:

• Preheat oven to 425°. Place sausage links and grapes in a greased 13x9-in. baking dish. In a small bowl, combine vinegar, oil and water; pour over sausages. Sprinkle with salt and pepper., Bake 20 minutes. Turn sausages; bake 15-20 minutes longer or until a thermometer inserted in sausages reads 160°. , Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. , Cut sausages into 1/2-in. slices. In a large bowl, combine the linguine, reserved pasta water and pesto; toss to coat. Add the sausage, spinach, salad greens and grapes with pan juices; toss to combine. Serve immediately.

BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES

Steps:

• Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
• Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.