Balsamic Roasted Grapes ... on Crostini

Roasted grapes with goat cheese (or blue cheese, or ricotta, even cream cheese) is delicious. But if you dno't have the cheese on hand - or if you have a non-dairy-eating friend coming to the party - balsamic herb roasted grapes are delicious on their own. (photo is from Allrecipes, 2025)

3 C red seedless grapes

1 T olive oil

1 T each fresh oregano & thyme, minced

1 T balsamic vinegar

salt* & pepper to taste

crostini - toasted baguette slices - toasted sourdough - etc.

* flaky sea salt is ideal

Preheat oven to 400° F.  Toss grapes with oil and herbs; spread in a single layer on a rimmed baking sheet.

Roast in oven ~20 minutes until grapes begin to split (or put them under the broiler until they split and some are lightly charred). Season with salt and pepper. Top crostini; garnish with additional fresh herbs if desired.

Tuna Steaks with Grape-Caper 'Salsa'

The original recipe for this comes from All Recipes magazine. Below is my variation -- with only minor adjustments in ingredients, and reduced to serve 2. The original directions were for grilling the steaks; I seared my in a sautè pan. Tuna is usually served very rare; my photo hardly shows how pink it is. (This time of year, it's dark so early that my dinner time photos are really NOT great quality -- no natural light whatsoever, and it really makes a difference.)

The grape-caper 'salsa' would be great on other fish as well...even on pork. Or chicken. (You can put just about anything on chicken!)

Ingredients

1 T olive oil

3 T capers, rinsed & drained

1½ T minced shallot

1 T fresh parsley, chopped

2 (6-8 oz) tuna steaks

2 tsp lemon juice

1 C seedless grapes, rough chopped

salt & pepper to taste

Directions

In a small bowl, stir together the olive oil, capers, shallot and parsley. Toss with the grapes; season with salt and pepper.

Brush the tuna steaks with lemon juice; season with salt and pepper.

Preheat a fry pan (cast iron skillet would work great here too; or go for the grill). Add a drizzle of olive oil; sear tuna steaks in HOT pan to form a golden crust on both sides (flip after 2-3 minutes for 1" thick steaks), but still pink in the center.

Top steaks with grape-caper 'salsa. Garnish with lemon wedges.

Roasted Grape Crostini with Chevre & Herbs

I'm seeing this in magazines again lately. The exact herbs, cheese or other toppings varies slightly, but the basic format is the same: Toasted bread, spread with soft cheese, topped with roasted grapes and herbs. Often they're finished with a drizzled with extra olive oil and balsamic glaze. Yum!

Ingredients

½ baguette, sliced into ¼" thick slices

2 C seedless grapes*

2-3 T olive oil

1 T fresh herbs (thyme, rosemary, oregano...)

        + more for garnish, if desired

½ tsp salt

¼ tsp black pepper

½ C chevre (or ricotta)

2 tsp lemon zest

¼ C toasted pine nuts (optional)

balsamic glaze

* Assorted colors makes for a more interesting presentation, but any color will work

Directions

Preheat the oven to 400° F.

In a small bowl, mix olive oil with 2 tsp of the fresh herbs, salt and pepper. Toss grapes in seasoned olive oil; spread grapes in a single layer on a baking sheet. Bake until grapes are tender and skins just begin to wrinkle and toast (about 20 minutes).

If desired, brush baguette slices with remaining herbed olive oil. Place on another baking sheet in the oven, along with grapes, until toasted and golden (10-15 minutes). Remove from oven and let cool slightly.

In a small bowl, mix lemon zest into softened cheese. (Additional herbs can be added as well, but aren't necessary.) Spread cheese onto toasted crostini. Top with grapes (halved, if desired). Drizzle with balsamic glaze and a little additional olive oil, if desired. Sprinkle with remaining fresh herbs and toasted pine nuts.

Spiced Chicken with Shallots & Grapes

What I've fixed was significantly inspired by a recipe in Cooking Light.  I didn't have exactly the ingredients they indicated, and substituted a few things.  Also, the photo is my "reduced for one serving" prep of the recipe; the amounts below will feed at least 4, up to 6.

Ingredients
1-2 T olive oil
s & p
2 lb chicken pieces (about 1½ lb if boneless)
2 C seedless red grapes
1 C shallots, sliced
1 t cardamom
¼ t cumin
1/8  t cayenne
1 C chicken stock
2 T red wine vinegar
1 T butter
chopped parsley

Directions
Season chicken on both sides with salt and pepper. Heat oil in large skillet; sear chicken until golden brown on both sides. Remove chicken from skillet; if needed, finish cooking chicken (to an internal temperature of 165°F) in the oven, covered.

Add shallots to hot skillet, stirring until soft and translucent. Add grapes; cook, stirring or shaking pan occasionally, until skins are somewhat charred and beginning to burst. Add cardamom, cumin, cayenne, stock and vinegar; cook until reduced by almost half. Add butter; season sauce to taste with salt and pepper.

Return chicken to skillet - presentation side up - to warm through. Garnish with chopped parsley just before serving.