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Holiday Cheese Board with Roasted Grapes Recipe

Holiday Cheese Board with Roasted Grapes

A festive cheese board for eight featuring rosemary-roasted grapes, three contrasting cheeses, fig preserves, crunchy nuts, dried fruit, crackers, baguette, and optional prosciutto. Serve it as a holiday appetizer or a relaxed light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Roasted Grapes
  • 1 pound Seedless red or black grapes
  • 1 tablespoon Extra-virgin olive oil
  • 1 teaspoon Fresh rosemary, finely chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Cheese Board
  • 8 ounces Brie or Camembert
  • 6 ounces Aged sharp cheddar
  • 6 ounces Soft goat cheese or blue cheese
  • 4 ounces Thinly sliced prosciutto, optional
  • 1/2 cup Fig jam or fig preserves
  • 1/2 cup Marcona almonds or roasted mixed nuts
  • 1/2 cup Dried cranberries or dried cherries
  • 8 ounces Assorted crackers
  • 1 small baguette Small baguette, sliced
  • 2 tablespoons Honey, optional

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Remove the grapes from their stems, pat them thoroughly dry, and toss them with olive oil, chopped rosemary, kosher salt, and black pepper.
  2. Spread the seasoned grapes in a single layer on a rimmed baking sheet. Roast for 15 to 20 minutes, shaking or stirring the pan once, until the skins begin to blister and the grapes soften.
  3. Let the roasted grapes cool for about 5 minutes. They can be served warm or at room temperature, depending on when you plan to assemble the board.
  4. Take the cheeses out of the refrigerator 30 to 60 minutes before serving. This gives the Brie, cheddar, and goat cheese or blue cheese time to develop better flavor and texture.
  5. Arrange the cheeses on a large board or platter with space between them. Add the roasted grapes, prosciutto, crackers, baguette slices, fig preserves, nuts, dried fruit, and optional honey.
  6. Place a separate knife beside each cheese and serve shortly after assembling. Encourage guests to combine creamy, salty, sweet, crunchy, and fruity elements in each bite.

Notes

Keep the grapes in a single layer while roasting so they blister instead of steaming. For a vegetarian board, omit the prosciutto and add olives, sliced pear, or extra nuts. For balsamic-roasted grapes, add 1 tablespoon balsamic vinegar after roasting or toss the grapes with it before roasting.