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roasted grapes with brie

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I’ve had a bit of a sweet tooth lately. I’m not too happy with it, so I thought that some dark chocolate and a mix of fresh and dried fruits would be the perfect solution. So I picked up some grapes, dried mango and the most amazing dark chocolate + caramel + black sea salt from Trader Joe’s. A small square of chocolate plus a bit of fruit has been doing the job when that evening sugar craving strikes.

But back to the grapes. I noticed that my grapes were starting to look not so fresh and I remembered that I had been wanting to try a roasted grape recipe that I’d seen in Fitness Magazine.

So I roasted them. And proceeded to serve them on some melty brie.

I’m not sure if my “healthy eating plan” was derailed by serving them atop oozing brie, but it was the best-tasting fruit my taste buds have had in a long time.

It’s the perfect dish for entertaining because everything is better at room temperature!


Roasted Balsamic Grapes with Brie

by Emily Dingmann

Prep Time: 2 min

Cook Time: 40 min

Keywords: roast appetizer snack

Balsamic roasted grapes and oozing brie cheese pair together perfectly.

Ingredients (1 cup grapes)

  • 2 cups red grapes
  • splash of balsamic vinegar
  • splash of olive oil
  • salt & pepper (lots of pepper!)
  • brie cheese
  • baguette slices


Pre-heat oven to 400 degrees.

Roast grapes for about 30-40 minutes until soft and dark.

Serve alongside some brie cheese and fresh baguette.

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  1. amy

    YUM!! I have a bag of black grapes that are going bad in my fridge right now… I think I may roast them up to throw in my oatmeal tomorrow morning. I never would have thought of that!

    • Emily

      We just had brown butter roasted grapes + burrata at Mercato di Vetro on Friday and now I have to re-create that as well….SO good!

  2. Joanie

    This sound great. Do you know if I can make these ahead of time or how to store them after I make them?
    Thanks for any help.

    • Emily

      Hi Joanie, they can definitely been made ahead of time. I refrigerated mine for a few days – just make sure you let them sit out long enough so they are at room temperature when you eat them.

  3. Alison

    I made this dish for a party on Friday night- very tasty! However, my grapes were pretty mushy, any tips? I bought them fresh, and roasted that afternoon- could that be my problem?
    Huge fan of your blog! ๐Ÿ™‚

    • Emily

      Hi Alison, thanks so much!
      I would not roast them for as long. I personally liked them soft and mushy, but just the other weekend we had something similar at a restaurant and they were much more firm. Maybe try roasting for 15-20 minutes.