Oven Roasted Grapes Recipe from Mozza at Home (2024)

Learn how to make the simplest, most elegant accompaniment to a cheese plate with Oven Roasted Grapes on the Vine.

Why These Oven Roasted Grapes Are So Good

• Recipe from award-winning chef, Nancy Silverton of Mozza restaurants.
• So simple to make.
• A great addition to any cheese board.
• Serve with fresh ricotta drizzled with honey, brie, smoked cheeses!

Ingredients

• Grapes

How To Make These Oven Roasted Grapes – Step by Step

1. Adjust an oven rack to the middle position and preheat the oven to 350F.

2. Put the grape bunches in a single layer on a baking sheet and roast them for 45 minutes to 1 hour 15 minutes, until the skins are blistered and the grapes look like they are one-third of the way to becoming raisins.

3. The time varies depending on the size and variety of grapes you use. If you’re roasting more than one variety of grapes, keep them separated on the baking sheet so you can remove each variety as it’s done. remove the grapes from the oven and carefully take the grapes from the baking sheet and lay them out on a pretty cutting board or platter.

4. Serve on their own, with fresh ricotta, with honey, or with a selection of other cheeses as well

Oven Roasted Grapes

This method of preparing and presenting grapes is a perfect example of the simple magic that happens when you put something in the oven. Of course, grapes are delicious just as they are, and you can eat or serve them without doing anything more than rinsing them. But roasting them transforms the grapes into something unusual and eye-catching.

What Do Roasted Grapes Taste Like?

Roasting intensifies the flavor of the grapes by drawing out the liquid, so they taste like a really fresh raisin. And it gives them a different kind of beauty, like the beautiful patina of old silver. These grapes could find their place on almost any table except that of a Mexican or chili-themed party, and they make a stunning and delicious accompaniment to fresh ricotta drizzled with honey, or on any cheese board.

What Are The Best Grapes For Roasting

This preparation will yield a delicious result using ordinary supermarket grapes, but will be even better made with grapes found at farmers’ markets, such as Thompson seedless, pale multicolored muscat, or super-sweet Concord grapes. Use this method to roast as many bunches of grapes as you want.

Top Tips For These Roasted Grapes

• Use a preheated oven.
• Add to salads for a great texture and some sweetness.
• Cook til skins are blistered.
• If roasting different types of grapes, make sure to separate them so you can remove them as they cook at different rates.

Check Out These Great Appetizers

• Thai Firecracker Shrimp Recipe
• Oven BBQ Chicken Wings Recipe
• How to Smoke Olives with a Smoking Gun
• Spicy Shrimp Skewers

Have you tried this oven roasted grapes recipe? Feel free to leave a star rating and I’d love ot hear from you in the comments below!

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By the way, check out Nancy Silverton’s other books too!She’s got 9 of them 🙂

Nancy Silverton’s Mozza at Home Cookbook

Nancy Silverton bio: Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. Silverton is the author of nine cookbooks, includingThe Mozza Cookbook, A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery(recipient of a 2000Food & WineBest Cookbook Award),Nancy Silverton’s Breads from the La Brea Bakery, andDesserts.

Her newest book, Mozza At Home features 150 recipes categorized into 19 menus for entertaining at home.The dishes are no-fuss, and many of them, like this one for Oven Roasted Grapes, are deceptively simple.

I love that the book features dinner party menus – for each, Nancy provides one main course, and several antipasti, salads and side dish options. Each of these menus is meant to be family-style – nothing intricately plated, no fancy restaurant gadgetsneeded, and nothing needs to be served piping hot.

According to Nancy, one of her requirements for the book was, “…every dish should hold up on a buffet, which meant it had to taste good at room temperature, wouldn’t wilt after an hour, and also wouldn’t look terrible as guests started digging in.”

Our favorite menus havebeen:

Garlic Rubbed Skirt Steak

• Scallion Vinaigrette
• Skillet Corn Bread with Honey Butter
• Chris Feldmeier’s Santa Maria Style Beans
• Charred Broccolini with Salami & Burrata
• Corn & Fava Bean Succotash Salad

The Ultimate Hamburger

• Ultimate Hamburger Onions
• Liz’s Secret Sauce
• Spicy Tarragon Mustard
• Potato Chips with Atomic Horseradish Cream
• Iceberg Wedge Salad with Gorgonzola Dressing
• Sliced Heirloom Tomatoes with Sweet Onion Dressing
• Spicy Cucumber Pickles

Mario Batali puts it best: “Nancy Silverton is the high preistess of delicious.”

If you have time, read the entire Introduction chapter of the book over at Amazon.com.

Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

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