Roasted Grapes with Stracciatella & Prosciutto
This is barely a recipe—and that’s exactly its charm!
This is barely a recipe—and that’s exactly its charm. It came to life after my husband’s birthday party, when I found myself with a handful of leftover grapes, a bit of stracciatella, and just enough prosciutto to feel fancy. What emerged was something quietly spectacular: sweet, jammy grapes, cool and creamy cheese, and delicate ribbons of salty meat. Served with good bread and a glass of wine, it’s the kind of appetizer that feels like a secret worth sharing.
Serves 4–6, depending on appetite and wine consumption.
Ingredients:
1½ lbs red seedless grapes
2–3 tablespoons brown sugar
8 oz stracciatella
4 oz prosciutto
1–2 tablespoons olive oil
Salt and freshly cracked pepper, to taste
1 loaf of crusty bread (dealer’s choice)
Instructions:
Preheat your oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup, then scatter the grapes across it in a single layer. Sprinkle them with brown sugar and roast for about 20 minutes, until they’re blistered, soft, and slightly caramelized.
For a deeper char (and a bit of drama), switch your oven to high broil for the final 1–2 minutes. Move the tray to the top rack and keep a close eye—grapes go from golden to scorched in the blink of an eye.
To assemble, spoon generous clouds of stracciatella onto a serving platter. Tumble the warm grapes over the top, drape with torn prosciutto, and drizzle with olive oil. Finish with a pinch of salt and a crack of pepper.
Serve with slices of crusty bread and let everyone build their own bites. No rules—just pleasure. xx, Lisa
