Avocado Toast with Balsamic Roasted Grapes. Crispy whole grain toast covered with creamy avocado and topped with a light salad of arugula, crumbled Gorgonzola and tangy-sweet balsamic roasted grapes.
So I’m sorta in love with this Avocado Toast with Balsamic Roasted Grapes. It’s absolutely become a new favorite fall lunchtime treat around our house and I’m pretty sure your going to be smitten with it too!
Before you get to toast topping though let’s start with the grapes. OMG these grapes are so syrupy and delicious!
And just like these Balsamic Roasted Cranberries you can use your sweet and tangy roasted grapes for so many things beyond just avocado toast. Toss them in a wrap, add them to a cold rice salad or get really wild and pop them in Strawberry Spinach Pita Pockets!
Roasting the grapes is actually super simple. Start by tossing them with oil and your favorite balsamic vinegar together on the pan. (Line your pan with a toaster oven silpat if you don’t want to have to do any scrubbing, things will be getting very sticky)
As the grapes roast they release some of their juices. Those yummy juices combine with the vinegar and oil creating the most delicious tangy sweet syrup.
Try to stop yourself from licking the pan or you won’t have any dressing for the arugula 🙂
Now that you have your roasted grapes cooling let’s build this lunch!
Grab some crispy whole grain toast and smash on creamy avocado. Salt, pepper and a squeeze of lemon.
Toss the arugula, balsamic roasted grapes and some of the syrup from the pan together.
Depending on how juicy your grapes are there might be a lot of syrup. To avoid a soggy salad drizzle just a little to start and add more if needed.
Sprinkle on a little cheese and nuts (bad blogger – I forgot the nuts for the pictures) and enjoy your light but filling Avocado Toast with Balsamic Roasted Grapes.
Nutritional Information is an estimate for 1 Toast.
Recipe and technique for roasted grapes adapted from this recipe for Blue Cheese Crostini with Balsamic-Roasted Grapes from Southern Living.