Roasted Caramelized Grape and Chèvre Panzanella | culture: the word on cheese
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Roasted Caramelized Grape and Chèvre Panzanella

Roasted Caramelized Grape and Chèvre Panzanella

Jenny Bravo
Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread rather than day-old bread.
Servings 4


  • 1 sourdough baguette cut into 1” cubes
  • 3 ½ pounds red seedless grapes stems cut into 4-5 small bunches
  • ¾ cup plus 2 tablespoons extra virgin olive oil divided
  • 2 ¾ teaspoons salt divided
  • ¼ cup balsamic vinegar
  • 8 ounces fresh chèvre crumbled into large chunks
  • 7 sprigs fresh thyme de-stemmed and divided
  • Flaky salt to taste
  • Freshly cracked black pepper to taste


  • Heat oven to 400°F. Coat bread cubes in one-quarter cup olive oil and 1 teaspoon salt. Toast in a single layer on a half-sheet pan for 8-10 minutes. Flip the cubes using tongs and cook for another 8-10 minutes, or until just browned. Set aside to cool.
  • Increase oven temperature to 450°F. Drizzle 1-2 tablespoons olive oil over grape bunches and half the prepared thyme on a half-sheet pan. Sprinkle with 1 teaspoon salt. Roast for 15 minutes, flip each bunch and cook for another 15 minutes. Remove grapes and immediately deglaze pan with balsamic vinegar. Use a silicone spatula to scrape and mix juices on the pan. Pour deglazed mixture into a large liquid measuring cup with the remaining half-cup olive oil and 3/4 teaspoon salt. Whisk vigorously until a thick opaque balsamic dressing forms.
  • Layer together roasted grapes, prepared sourdough cubes, and fresh chèvre chunks on a serving dish. Drizzle balsamic dressing over top and garnish with loose thyme pieces. Sprinkle with flaky salt and freshly ground pepper to taste

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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