Roasted Red Grapes with Rosemary with Chevre or Feta

Hands-on Time: 10 Minutes Total Time: 40 Minutes

Servings: 8

Difficulty: Easy


If you haven’t ever tried roasting grapes, you are in for a treat! The sweetness is intensified and also take on a savory quality and this makes a simple and delicious ‘chutney’ to serve with your favorite cheese.


Ingredients:

  • 1 Tbsp. olive oil
  • 1 cup red grapes
  • ¼ cup red onion, thinly sliced
  • 1 Tbsp. red wine vinegar
  • ½ tsp. fresh rosemary leaves, minced, plus more sprigs for garnish.
  • ¼ tsp. salt
  • ⅛ tsp. fresh ground black pepper
  • 6 oz. Chevre or Feta cheese
  • 1 package Rainforest Crisp Crackers, (or some comparable whole grain/seed cracker)

Nutrition Analysis:

Per Serving:

Calories

170

Calories from Fat

80

Total Fat

9g (14% DV)

Saturated Fat

3.5g (18% DV)

Trans Fat

0g

Cholesterol

20mg (7% DV)

Sodium

410mg (17% DV)

Carbohydrates

18g (6% DV)

Dietary Fiber

2g (8% DV)

Sugars

8g

Protein

6g

Vitamin A

2%

Vitamin C

2%

Calcium

15%

Iron

6%

Directions:

  1. Preheat oven to 400° F. Spread olive oil in a small baking dish and add grapes, red onion, vinegar, rosemary, salt and pepper. Roast, uncovered for 25-30 minutes, stirring half-way through the roasting time.
  2. Remove the grapes from the oven and allow to cool. They will have expanded while cooking, but will wrinkle slightly as they cool. Cool to room temperature.
  3. Spread chevre, if using, over a serving platter about ½” thick and spoon the roasted grapes over the bed of chevre. Garnish with rosemary sprig. Serve with crackers.
  4. Refrigerate leftovers.
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