Recipes
DIRECTIONS
Heat oven to 400° F.
Toss grapes with olive oil and balsamic vinegar to coat, then place them on a baking tray in the oven for 10 – 15 minutes, or until they just begin to soften. Remove from oven and let rest in pan for 5 minutes.
Slice block of feta into two thick slices and place in baking dish. Sprinkle herbs and red pepper flakes directly onto the cheese, and drizzle with olive oil. Top with roasted grapes. Bake about 10 minutes or until the cheese has softened. Serve with crusty slices of bread.
Ingredients
1 1/2 cups red and black seedless California grapes
1 tablespoon olive oil
1 – 2 teaspoons balsamic vinegar
1 lb. block of Feta, sliced in half
1 – 2 tablespoons fresh thyme
1 teaspoon dried oregano
To taste red pepper flakes
Drizzle of olive oil
DIRECTIONS
Heat oven to 400° F.
Toss grapes with olive oil and balsamic vinegar to coat, then place them on a baking tray in the oven for 10 – 15 minutes, or until they just begin to soften. Remove from oven and let rest in pan for 5 minutes.
Slice block of feta into two thick slices and place in baking dish. Sprinkle herbs and red pepper flakes directly onto the cheese, and drizzle with olive oil. Top with roasted grapes. Bake about 10 minutes or until the cheese has softened. Serve with crusty slices of bread.
Notes
Savory and sweet, the classic combination of grapes and cheese is reimagined in this Mediterranean-inspired combination where roasted grapes, fresh thyme and feta cheese are baked and served warm as an appetizer.
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
Servings
One appetizer to serve 6
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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