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lili@delightfulpalate.net

Green or Red Roasted Grapes with Delightful Palate's Stone Fruit Nectar

Lush roasted grapes with syrupy, nectarous juice

I first read about this tecnique of roasting grapes in the Wall Street Journal. I prepared them for one of my cooking classes as an appetizer. Brush thick slices of Ciabatta bread with olive oil and broil under your oven broiler until they are crunchy and golden brown. Stack with some Cambozola blue Cheese, decadent fromage d' affinois, a triple cream or a Spanish Manchego Cheese. Crown your crostini with a clump of lush roasted grapes and dribble the syrupy, nectarous juices on top. I also chill the grapes and use in an assortment of salads.

1 lb. green or red seedless grapes, rinsed and drained

2 Tablespoons of Delightful Palate's Stone Fruit Nectar

a sprinkle of sea salt

Pre-heat oven to 400 degrees

Line a baking sheet with parchment paper or foil. Place one pound of seedless green or red grapes on baking sheeet and drizzle with 2 Tablespoons of the Stone Fruit Nectar and salt. Roast the grapes  in a pre-heated  oven for 20 minutes or until th grapes burst and the juices become concentrated.

A bunch of red grapes on a baking sheet.

grapes drizzled with Delightful Palate's Stone Fruit Nectar.

Lush roasted grapes with syrupy, nectarous juice.