Roasted Grapes with Goat Cheese (Week 35)

This is for my friend Rosemary who sat with me aboard their boat last weekend scoping this stuff out of my fancy-pants Tupperware!  Being a Kerman girl, you sort of have your fill of grapes (primarily Thompson Seedless).  My husband, who is not a Kerman dude, is enamored with grapes and planted four vines on the side of the house.  He TOLD me that it was for shade opposite our bedroom...HA!  He is UBER protective of his grapes (Crimson, Black Manuka, and Pearlettes).  He is so protective that I had to supplement this recipe with a trip to Whole Foods!

Enjoy!

Roasted Balsamic Grapes with Goat Cheese
1/2 pound seedless grapes, separated with only the berries
3 tablespoons extra virgin olive oil
1 small red onion, finely chopped
2 generous splashes of balsamic vinegar
sea salt and pepper to taste
1 log of goat cheese

Preheat oven to 450 and spray a cookie sheet with pan (this is just to be safe).  Toss grapes and onions in olive oil and place on cookie sheet.  Splash with vinegar and bake till grapes are sort of deflated or wrinkled (approximately 20 minutes or so).  Add salt and pepper.  Let cool slightly and pour over a log of goat cheese.  Serve with Raincoast crisps.