Roasted Grape and Apple Tapenade
Grapes are great as a snack or dessert, but with this recipe, you can expand their use to include breakfast and as an appetizer.
Make sure you are using seedless grapes for this recipe as you don’t want to have to try and remove the seeds after they are roasted. Any kind of red seedless grape will work here.
I use a glass dish to minimize the sticking when roasting, but it’s a good idea to spray or lightly grease the dish first since the honey is going to want to stick and make clean-up harder than it has to be. No need to toss the grapes with the oil, but you can do that as an option. The problem with tossing them in oil is that it tends to use way more oil than you actually need. You can also line the pan with a silicone sheet or parchment paper to help with sticking and clean-up.
If you are using dried mint, add it before roasting as dried herbs should be added at the beginning of the cooking process so that they can absorb liquid and rehydrate a bit. Fresh mint should be added at the end when you add the apples. I’ve suggested 2 teaspoons, but you can always add more or less to taste.
Finally, there are a variety of ways to enjoy these roasted grapes. I like to serve them with crackers or toasted bread rounds as a snack or appetizer, but you can add layer of cheese in there as well. A sprinkle of goat or feta will add to the flavors and they make some excellent vegan versions of these. Leaving it as is it makes an excellent topping for yogurt which you can enjoy for either breakfast or lunch.
Maybe you’ll even find other ways to enjoy this sweet and healthy treat!
Ingredients:
- 1.5 cups seedless red grapes (about 8oz)
- 1/2 teaspoon lemon zest
- 2 teaspoons honey
- 2 teaspoons finely chopped mint or 1 teaspoon or dried mint.
- 1/3 cup diced apple (peeled or not is fine)
Directions:
- Heat the oven to 425.
- In a medium bowl, toss the grapes with the zest, honey and mint (If using the dried mint. If you are using fresh mint, add it at the end.) Put in a baking dish (I used a glass dish to prevent sticking) and roast for 30 minutes , covered, or until grapes burst and are soft.
- Remove grapes from oven and mash till chunky but no longer whole. Allow to cool.
- Add the diced apple, (and fresh mint if using) stir well to combine, then refrigerate till ready to serve.
- Serve with pitas, toasted bread rounds, bread sticks, etc. Can also be combined with yogurt as a healthy and tasty breakfast!
Enjoy!
