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Photo: Alex Farnum; Styling: Randy Mon Photo by: Photo: Alex Farnum; Styling: Randy Mon

Roasted Grapes with Oozy Cheese

Roasting grapes brings out their intense sweetness; an earthy, creamy cheese counterbalances it.

Sunset AUGUST 2012

  • Yield: Makes 3/4 cup (serving size: 3 tbsp. with 1/4 of cheese)
  • Total: 20 Minutes


  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1/2 teaspoon finely chopped rosemary
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3-oz. wedge of ripe triple-cream cheese, such as Cowgirl Creamery's Red Hawk*
  • Sliced baguette, toasted


1. Preheat oven to 425°. Toss grapes with rosemary, oil, vinegar, salt, and pepper.

2. Spread grapes on a baking sheet and roast 10 minutes. Turn over with a spatula and roast until very tender and slightly more shriveled, about 7 minutes more. Serve on a platter with cheese and toasts.

*Find at cheese shops, some grocery stores, and cowgirlcreamery.com

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 67%
  • Protein: 2.9g
  • Fat: 16g
  • Saturated fat: 7.1g
  • Carbohydrate: 15g
  • Fiber: 0.8g
  • Sodium: 330mg
  • Cholesterol: 30mg