I’ve been craving a luxuriously simple appetizer that would be perfect for New Year’s Eve or night in. I’m all about simpler recipes these days that I can either make ahead or whip up in a pinch so I can be social rather than be tied to the kitchen. I also set a goal of getting one more blog post up in 2017.
Insert roasted grapes to the scene.
I’ve had roasted grapes in restaurants, but always as a part of something pretty fancy that I wouldn’t recreate at home like roasted octopus. Who has time for that?! Not me.
Roasted grapes sound and taste fancy, but they are SO EASY! Simply toss them in olive oil and salt and pepper to taste and then place them in the oven to roast. You will be impressed with how the roasting releases and deepens the sweetness of the grapes. Your guests will be impressed. You will be a hero. You will make these now!
For those following low FODMAP: According to the Monash app, camembert and brie cheese are safe at 2 wedges and red seedless grapes are safe at 1 cup. Some sourdough bread is safe under two slices of a loaf – the baguette would be smaller so depending on the size, you could eat more. Here is a good resource to determine which sourdough is safe.
- Remove the stems from the thyme if they are very woody.
- Substitute brie for camembert. I also tested the recipe with brie, but just prefer the slightly deeper aroma of the camembert.
- Check the grapes halfway through and give the pan a little shake to loosen and stir the grapes.
- Use a Stasher Bag to mix the oil, salt and pepper. They are also great carrying bags if you need to travel to make the recipe. They are made of silicon and could roast them right in the bag, however, I have not tested this method yet.
- This recipe used medium to larger size grapes, you can try smaller ones, but check them more frequently.
- 2 cups, red seedless grapes
- 2 Tablespoons fresh thyme leaves
- olive oil
- 8 oz camembert cheese
- Sourdough crostini
- Place camembert in a baking dish and bring to room temperature on the counter.
- Preheat oven to 400.
- Remove grapes from stems, wash and dry thoroughly.
- Toss grapes with thyme, olive oil, salt and pepper and place on rimmed baking sheet.
- Bake in oven for 20 minutes, until slightly blistered, but not blackened.
- Remove grapes from the oven and place on the camembert for 5 minutes before serving.
- Scoop cheese and grape mixture on a crostini and enjoy.
You may also like my Vegan Almond Dip (Bitchin’ Sauce Heat Copycat Recipe) or Green Onion Powder recipes.
This post contains affiliate links, which means that if you click on the product link and purchase, I’ll receive a small percentage of the sale. This does not impact the price you pay. Of course, I will only link to products I use and recommend.