This palate and eye-pleaser is perfect for impromptu gatherings and holiday entertaining!


One bunch (about 1 pound) red, green or black seedless California grapes
Small sprig of fresh thyme
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar


To roast grapes, toss with olive oil and vinegar to coat, then place on a baking tray in a 425° F oven for 10-15 minutes, or until soft and juicy. Add

Variation:  Remove grapes from stems prior to tossing in olive oil and vinegar; roast in a single layer on sheet pan.


1 bunch


Serve with French bread and a variety of hard and soft cheeses (see Food & Wine article here for ideas); garnish with mint.

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