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Naturally, raw, whole grapes are an all-time favourite snack food. But did you know that grapes are also fantastic to cook with? Grapes can be roasted, stewed and even grilled to go into a wide variety of dishes. Conveniently, cooking grapes is also a great way to salvage soft ones or coax more flavour out of less vibrant grapes in the winter. Cooked grapes can be paired with grilled meats, tossed into salads, folded into risotto, turned into sauces or added onto a cheese board for an elegant flair.
As grapes cook, their sugars caramelize, creating deep notes of rich, savoury flavours. The flavour profile of cooked grapes is deliciously complex; they're woodsy and earthy, but with plenty of acidic tangs and fruity sweetness. This unique flavour profile makes cooked grapes particularly well-suited to pair with cheeses and other savoury foods to create a sophisticated and elegant presentation out of a humble ingredient.
Grilled Cheese with Roasted Grapes Recipe
A roasted grape and grilled cheese sandwich may be one of the most unique grilled cheeses you've ever made, but once you try it, you'll be in love. Its a sophisticated, refined take on grilled cheese unlike any other.
This recipe calls for making a savory chutney of roasted grapes, onions, garlic, thyme, and balsamic vinegar. As the grapes cook, they burst and leak their caramelized juices into the pan, creating a sugary base of profound roasted flavours.
Even better, this delicious chutney is combined with an earthy, herby blend of goat cheese and parmesan to form a sublime sandwich filling that satisfies every part of the palate.
Toast it all together with some bread and butter and be amazed at the result: a sweet-savory, earthy, buttery, crispy package of melty goat cheese and tangy roasted grape chutney.
Grilled Cheese with Roasted Grapes and Goat Cheese
A roasted grape and grilled cheese sandwich may be one of the most unique grilled cheeses you've ever made, but once you try it, you'll be in love. Its a sophisticated, refined take on grilled cheese unlike any other.
Ingredients
- 2 tablespoons vegetable or canola oil
- 12 ounces 340 grams red seedless grapes, washed
- 1 medium white onion (diced fine)
- 4 cloves garlic (minced)
- 1 tablespoon white sugar
- cup 60 ml dark balsamic vinegar
- cup 120 ml water
- 8 sprigs thyme (whole and tied together with a bit of twine)
- salt and pepper to taste
- 8 slices sourdough bread (I prefer sourdough, but you can use any sliced bread you like)
- 6 ounces 170 grams goat cheese, softened
- 2 ounces 56 grams parmesan cheese, grated
- 1 bunch of parsley (chopped)
- 4 ounces 115 grams of butter
Directions
- Heat a large pan over high heat. Add the grapes and cook on high heat for 2-3 minutes or until they start to blister on the outside.
- Heat the oil over medium heat in a saucepan, add the onions and garlic and cook for 5-10 minutes, stirring occasionally, until lightly browned.
- Transfer the grapes into the pot with the onions and garlic, saut for 2-3 more minutes or until they start to burst.
- Add the sugar, vinegar, water, thyme, salt and pepper and bring to a simmer. Simmer for 10-15 minutes or until the mixture cooks down into a thick, jam-like consistency.
- Use a wooden spoon to mash any large pieces of grapes, it should be chunky but not too chunky. Taste for seasoning.
- Mix the goat cheese, parmesan and parsley together in a bowl. Take the slices of bread and evenly spread the cheese mixture on 4 of them and the chutney on the other four. Close the sandwiches together.
- Heat the butter over medium-high heat in a large pan. Toast the sandwiches for 3-4 minutes on each side or until the bread is golden brown and crispy and the cheese is melty.
- Slice in half and serve hot.
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