Layered Grapes And Bread With Chèvre And Balsamic

Name: Layered Grapes And Bread With Chèvre And Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bread:; 10 ounces day-old sourdough, cut into 1-inch cubes (8 to 9 cups); 2 tablespoons olive oil; 2 teaspoons minced garlic; 2 teaspoons fresh thyme; 1/2 teaspoon fresh ground black pepper; For everything else:; 2 large sweet onions (1 pound total); 2 teaspoons olive oil, plus extra for the dish; 3 tablespoons port, divided; Kosher salt; 1/3 cup balsamic vinegar; 1 pound organic seedless black grapes, de-stemmed and halved (about 4 cups), divided; 1 1/2 cups homemade or low-sodium chicken stock or vegetable broth; 4 1/2 ounces chevre; 1/4 cup grated Parmesan

Servings: persons

For the bread:
10 ounces day-old sourdough, cut into 1-inch cubes (8 to 9 cups)
2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons fresh thyme
1/2 teaspoon fresh ground black pepper
For everything else:
2 large sweet onions (1 pound total)
2 teaspoons olive oil, plus extra for the dish
3 tablespoons port, divided
Kosher salt
1/3 cup balsamic vinegar
1 pound organic seedless black grapes, de-stemmed and halved (about 4 cups), divided
1 1/2 cups homemade or low-sodium chicken stock or vegetable broth
4 1/2 ounces chevre
1/4 cup grated Parmesan

1
Heat oven to 400u00b0 F.
2
Place bread cubes on a large rimmed baking sheet and drizzle with olive oil. Using your hands, toss the cubes to distribute the oil. Add garlic, thyme, and black pepper and toss again to evenly coat. Toast bread in the oven for 10 minutes, stirring cubes with a wooden spoon at the halfway point. Remove from oven and set aside to cool. Turn oven down to 325u00b0 F.
3
Trim ends from onions and peel papery skin. Cut onions in half. With the cut side down, thinly slice lengthwise. Repeat until you have cut all of the onion.
4
Heat the oil in a large skillet over medium heat, until shimmering. Add onions and stir to coat. Spread onions out evenly across pan. Turn heat down to low and allow onions to cook, undisturbed, for 10 minutes. Add 2 tablespoons port and a pinch of salt and continue to cook for 40 minutes more, occasionally stirring to promote even coloring and prevent burning. As you are cooking and stirring, add a teaspoon or two of water if the onions seem dry. Onions are finished when they are fragrant and deep golden brown. Add remaining tablespoon of port, stir, and transfer to a bowl.
5
In a small saucepan, combine balsamic vinegar with 2 cups of halved grapes. Bring mixture to a boil and turn down to maintain a simmer. Cook for 10 minutes. Transfer to a bowl or 1-cup Pyrex measure.
6
Warm the chicken stock in a small saucepan over low heat.
7
Oil the bottom of a rectangular ceramic roaster (about 2-quart capacity). Spread 1/3 of the caramelized onions in the bottom of the dish, followed by 1/3 of the reserved toasted bread, drizzle 1/3 of the cooked grape-vinegar mixture, spread 1/3 of the remaining raw grapes, and dot with 1/3 of the chevre. Repeat layering ingredients, starting with onions and ending with chevre, until you run out. The top layer can incorporate a little of everything. Finish the top by evenly sprinkling the Parmesan.
8
Ladle the warmed stock around the edges of the dish. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil and turn heat up to 375u00b0 F. Continue baking for an additional 10 minutes. Remove from oven and allow dish to cool slightly before serving. Enjoy!

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the bread:, 10 ounces day-old sourdough, cut into 1-inch cubes (8 to 9 cups), 2 tablespoons olive oil, 2 teaspoons minced garlic, and more.

Yes, Layered Grapes And Bread With Chèvre And Balsamic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!