Roasted grapes, olive oil & Goat cheese baguettes

Roasted grapes, olive oil & Goat cheese baguettes
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My goddaughter has been asking me for months now to come and cook on our show. She absolutely adores baking (I think it’s her favourite activity) and she has explicitly instructed us not to belittle her, and that she means serious business. She wanted to be doing important things, and the right way.

This might explain why she is so serious during the whole thing. Haha! She’s. So. Adorable !!

This particular recipe is kind of cool. It’s a perfect meal to share as appetizers along with some prosciutto, sausages, marinades and chutneys.

I also talk about La Belle Excuse, a product I’ve been using for years and that I genuinely adore, that I wanted to share with you this week.

  • Serves4
  • Prep time10 mins
  • Cook time30 mins
  • Timeout5 mins
  • FreezingFreezes well

Capsule vidéo


  • 3 cups of red or green grapes, seedless
  • A large pinch of salt
  • A large drizzle of quality olive oil such as La Belle Excuse
  • A bread baguette, sliced length-wise
  • 1/2 cup of goat cheese
  • 1/4 cup of pistachios, chopped
The olive oil
  • 2 tablespoons of quality olive oil, such as La Belle Excuse or some lemon olive oil
  • 1/4 teaspoon of dill seeds, crushed
    Replacement options

    or1 tbsp of fresh chives, chopped


  1. Preheat the oven to 350 and place the rack at the centre of it.
  2. Break down the grapes into smaller bunches and lay onto a baking sheet (see tip below). Season with a large pinch of salt, drizzle with olive oil and make sure they are all well coated. Bake for 30 minutes in the oven.
  3. Drizzle some olive oil onto the bread then grill in the oven. Set aside.
  4. Combine the olive oil and dill seed in a small bowl. Set aside.
  5. Spread the goat cheese onto the baguette, top with roasted grapes and pistachios. Pour the oily dill mix over it all and enjoy!

Tips & tricks

While I do suggest you cook the grapes while still attached together, so it’s pretty to look at, it might not be so easy to eat afterwards. So you can simply remove the branches altogether to enjoy to your heart’s content.

Recipe published on August 19, 2018