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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 166g Recipe makes 2 cups) |
||
| Calories 170 | ||
| Calories from Fat 63 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 305mg | 8% | |
| Total Carbohydrate 29.0g | 9% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 24.8g | ||
| Protein 1.1g | 2% | |
Roasted Grapes for Cheese Platter
By: Bergy
Aug 13, 2003
This recipe was in the latest cooking pleasure magazine and is so easy and wonderful. The sugars start to caramelize, deepening the color and oh, the flavor. Perfect accompaniment to a cheese platter - Brie, Gorgonzola, Camembert, etc.
2 cups
Ingredients
- 2 cups seedless grapes (either leave on or remove the stems)
- 1 tablespoon olive oil
Directions
1
Heat oven to 500 degrees F.2
Place grapes in a plastic bag and drizzle with oil.3
Toss in the bag to coat evenly.4
Place on a baking sheet.5
Bake 10-15 minutes or until the color deepens and the skins just begin to split.6
Cool on a plate.
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- Course > Appetizers
- Course > Condiments, etc. > Garnishes
- Main Ingredient > Fruit > Berries > Grapes
- Preparation > Time to Make > < 30 mins
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- Preparation > Equipment > Oven
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- Occasion > Dinner Party
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: BestTeenChef
On May 30, 2006
I thought this was great! The grape's taste isn't as sweet but just sweet enough! I didn't serve these with cheese, I just ate them plain! Thanks for the recipe Bergy!
From: Panda Rose
On Dec 19, 2004
Sorry Bergy, I usually like your recipes, but I did not see the point in this one. Fresh grapes are so nice with a soft cheese like Brie etc. that it was a pity to ruin a good bunch of grapes.
From: Ilysse
On Jun 12, 2006
I do this often and serve with sausages, roasted chicken or pork. The only difference is that I will sometimes add a sprig of something herby (rosemary, oregano, whatever goes with the meal) and do this in a foil pouch. Also works well on a grill. Since I tend to serve this with a roasted meat, I simply pop it in the oven at whatever temp its already on. I also remove the stem for easy of eating. A wonderful sauce collects at the bottom of the foil. Great post!
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