Honey and Fennel Goat Cheese with Roasted Grapes

Serves 8 to 12
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Honey and Fennel Goat Cheese is a simple & elegant appetizer for the holidays. Serve with roasted grapes and toasted baguette slices for an extra special pairing.

Recipe by: Sarah Copeland, Edible Living


  • For the Honey and Fennel Goat Cheese:
  • 2 (4-oz) logs Roth Honey Chèvre goat cheese, at room temperature (or substitute Plain Chèvre + 2 tablespoons honey)
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon flaky salt
  • Freshly ground black pepper
  • For the Roasted Grapes:
  • 2 to 3 bunches seedless purple, concord or black grapes
  • 2 Tbsp olive oil
  • 2 teaspoons fennel seed
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • For Serving:
  • Toasted baguette slices or crackers, for dipping


  1. Spoon Chèvre goat cheese into a small bowl, and use the back of a spoon to create swoops and swirls over the top. Sprinkle the goat cheese with crushed fennel seed, flaky salt and pepper. Set aside.
  2. Preheat the oven to 425 degrees F. Lay the grapes out, in clumps, on a baking sheet and drizzle evenly with olive oil, fennel seed, salt and pepper. Roast until the grapes burst and the skins turn golden brown, about 20 minutes (depending on the size of the grapes). Remove and let cool slightly.
  3. Arrange the Honey and Fennel Chèvre, roasted grapes, and baguette (or crackers) on a cheeseboard and serve.