I love the idea of roasting any fruit to bring out its flavour and use it in either sweet or savoury dishes afterwards. I had a large amount of grapes and decided to experiment. I came across 2 different posts using roasted grapes that grabbed my attention: one from Lilly Higgins for Pistachio Crusted Feta with Roasted Grapes and one from Amuse Your Bouche for Feta Souffle and Roasted Grapes.
So the common theme here was feta. I liked the idea of a souffle but wanted to keep it simple. I decided to bake the feta in the oven until it was warmed through. It doesn’t melt but just softens nicely. The leftover roasted grapes will keep covered in the fridge for a few days and would go nicely with blue cheese, whipped feta or ricotta on toast or with a nice cheeseboard. I’ve used walnuts here but use any nut or crumble of your choice to add a bit of crunch.
Serves 2 as a snack or light lunch
- 350g seedless grapes
- Olive Oil
- 1 tbsp balsamic vinegar
- Salt and pepper
- 200g block of feta cheese
- A few sprigs of fresh thyme or oregano
- 2 tsp runny honey
- 20g walnuts
- Preheat the oven to 220c/200c fan/gas mark 7.
- Using a small roasting dish, mix the grapes with the vinegar and about a tablespoon of olive oil. Season with salt and pepper and pop it into the oven.
- In another small dish coat the feta with some olive oil and turn it to make sure it is fully covered. Drizzle over the honey, season well with salt and pepper and top with the herbs.
- When the grapes have been in the oven for about 15 minutes give them a stir, put the feta in the oven and cook for another 10-15 mins. They are done when the grapes have softened and started to burst. The feta will be warm and slightly softer to touch.
- While the cheese is in the oven, heat a dry non stick pan over a medium heat and toast the walnuts. Chop and set aside.
- To serve, slice the feta and divide between the two plates. Top with roasted grapes and the vinegar oil mix from the dish. Scatter over some walnuts and serve immediately.