Let’s be honest, the times you pull out a cheeseboard are the times where you’re looking to impress. I’m not talking about a few odd bits of cheese on a plate with some crackers and maybe a dried up cornichon, I’m talking about a full smorgasbord of dairy-based dreams. For when you’re looking to impress, here’s an accompanying recipe of roasted grapes, so’s you can elevate your cheeseboard to a Dionysus calibre (Dionysus is the Greek god of the grape harvest & fertility). Every day’s a school day.

Why would you roast grapes?

  1. Why wouldn’t you?
  2. They transform into hot, sweet goo, like a big jammy raisin.
  3. They taste ridiculously good with soft cheeses.
  4. They’re also a great accompaniment to meat, on salads, on toast or on top of yoghurt.
  5. Their pan juices give you an amazing salad dressing.
  6. They look fancy as puck.
Roasted Grapes

Roasted Grapes

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Course: SideDifficulty: Easy


Prep time


Cooking time



Roasted grapes make a great accompaniment to meat, on salads, on toast or on top of yoghurt.


  • 1 large bunch of grapes

  • glug olive oil

  • glug balsamic vinegar

  • 4 sprigs thyme, leaves picked

  • sea salt & pepper, to season


  • Preheat oven to 220°C and line a baking tin.
  • Toss the grapes with a the olive oil, balsamic vinegar, thyme leaves and generous seasoning.
  • Roast for around 20 minutes, or until the grapes are blistered and caramelised.
  • Serve on toast, with cheese, as a side to cooked meat, on yoghurt or mixed into salads.


  • Save the delicious pan juices for a salad dressing or grab a hunk of bread to mop them all up!

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