Balsamic Glazed Roasted Grapes With Lemony Ricotta : The Wimpy Vegetarian
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Balsamic Glazed Roasted Grapes with Lemony Ricotta

Cuisine: fruit
Servings: 4


Roasted Grapes

  • 2 cups large red seedless grapes
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 tablespoon honey I used blackberry honey

Lemony Ricotta and Drizzle

  • 3 tablespoons ricotta cheese drained
  • 1 tablespoon mascarpone cheese or [url]make your own! ∞[/url]
  • 1 teaspoon honey
  • zest from 1/4 lemon
  • pinch salt
  • balsamic vinegar reduced to a syrup


  • Preheat the oven to 300 degrees F. Wash and thoroughly dry the grapes. Lay them out on a parchment paper lined baking sheet. Sprinkle the dried herbs over the grapes, drizzle the honey on top, and roll the grapes around with your palms to coat them.
  • Roast for 45 minutes or until noticeably softened. The honey will be starting to caramelize around the grapes. Remove from the oven and set aside.
  • Combine the ricotta, mascarpone, honey, lemon zest, and salt together in a small bowl. Mix well until smooth. Set aside.
  • Pour one cup of balsamic vinegar (not your best balsamic vinegar!) in a pot and bring to a rapid simmer over medium heat. Reduce the heat to medium-low and continue to simmer until the vinegar is reduced by at least half and reduced to a syrupy consistency. The best way to know when enough simmering is enough – watch the bubbles. When the bubbles start to get larger, mixed with smaller bubbles, you’re done. If the balsamic vinegar reaches the point of large lazy bubbles, you have gone a little too far.
  • Spoon the grapes onto a plate, placing a dollop of lemony ricotta on top. Drizzle with the reduced balsamic.