Roasted Grapes & Whipped Goat’s Cheese with Honey, Balsamic & Walnuts

The case for roasting your grapes

I appreciate that roasting grapes sounds a little peculiar. They're perfectly good as they are, after all, and generally find themselves in a fruit bowl or keeping a wedge of cheese company.

But twenty minutes in a hot oven does something rather lovely to them.

The skins begin to blister, the flesh softens and the juices become sweeter and more concentrated. Not quite a compote, not quite fresh fruit. Something altogether more interesting, particularly alongside something creamy and salty.

A few sprigs of thyme and a little olive oil are all they need. There is no great technique involved, which is always welcome when the finished result looks this good.

Roasted grapes are more versatile than they first appear. Epicurious has a few ideas for what to do with them, although I suspect a generous plate of goat's cheese is still where I'd start.

Something creamy, something sharp

The whipped goat's cheese is deliberately simple. Soft goat's cheese, thick Greek yoghurt and a little lemon become a beautifully smooth, tangy base for the warm fruit.

The contrast is the point. The grapes bring sweetness, the cheese provides a pleasant sharpness and the toasted walnuts add the crunch that stops everything becoming rather too soft and agreeable.

Then comes the honey and balsamic. Just enough sweetness to flatter the grapes, with a little acidity to keep the whole thing from wandering into dessert territory.

It's a combination that makes considerably more sense once you've tasted it.

A little attention to the finishing touches

This is one of those dishes where presentation requires very little effort, provided you resist the temptation to fuss.

A generous sweep of whipped cheese across a shallow plate, the roasted grapes arranged over the top, a scattering of walnuts and a little fresh thyme. Let some of the white cheese remain visible beneath the grapes.

I rather like leaving a small cluster on its stem, too. It gives the plate a slightly rustic, Mediterranean feel, although the stems are best removed before anyone starts eating.

The honey-balsamic dressing goes on last, catching in the folds of cheese and the juices from the warm fruit.

What to serve with roasted grapes and goat's cheese

Warm, toasted sourdough. Without hesitation.

Something with a properly crisp crust, ideally served separately so it doesn't soften beneath the cheese. Spread a little whipped goat's cheese onto the bread, add a warm grape or two and finish with a piece of toasted walnut.

It's a lovely starter for two, particularly when you're having people over and would rather spend time with them than conducting an elaborate performance in the kitchen.

If you're fond of these Mediterranean-inspired sharing plates, you might also enjoy my whipped feta and honey dip with sundried tomato chickpea chutney. Or, for another warm-meets-creamy combination, there's my burrata with roasted tomatoes and pistachio pesto crumb.