Recipe: Roasted Grapes (make ahead)
Appetizers and SnacksROASTED GRAPES
"Roasting the fruit with a splash of red wine vinegar intensifies the sweetness of the grapes. The grapes taste great on their own, or with goat cheese and water crackers."
1 to 1 1/2 pounds red seedless grapes, washed and stemmed
1 to 2 tablespoons red wine vinegar (or to taste)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Spread the grapes on the baking sheet and sprinkle with the red wine vinegar. Bake at 400 degrees F until most of the grapes are soft and browned, 40 to 60 minutes.
Transfer the grapes to a shallow dish large enough to store most of the grapes in a single layer. Cover with plastic wrap and refrigerate until ready to serve, up to 1 week.
Makes 4 servings
Adapted from: A Good Day for a Picnic: Simple Food That Travels Well by Jeremy Jackson
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005
"Roasting the fruit with a splash of red wine vinegar intensifies the sweetness of the grapes. The grapes taste great on their own, or with goat cheese and water crackers."
1 to 1 1/2 pounds red seedless grapes, washed and stemmed
1 to 2 tablespoons red wine vinegar (or to taste)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Spread the grapes on the baking sheet and sprinkle with the red wine vinegar. Bake at 400 degrees F until most of the grapes are soft and browned, 40 to 60 minutes.
Transfer the grapes to a shallow dish large enough to store most of the grapes in a single layer. Cover with plastic wrap and refrigerate until ready to serve, up to 1 week.
Makes 4 servings
Adapted from: A Good Day for a Picnic: Simple Food That Travels Well by Jeremy Jackson
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005
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