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Author Notes: a recreation of an appetizer at terra plata restaurant in seattle, made personal with concord grapes growing in the yard of my bandmate and his wife. this is fantastic as a small amuse-bouche or appetizer with some red wine. or, throw it on top of a greens salad with blue cheese and a vinaigrette! oh so good!
notes: you could use any variety of grapes - concord grapes are very sweet and have a great texture to them. they turn a lovely fuchsia color after roasted! however, you could play with mixing red and green grapes. for an appetizer, i like having pits in my olives. but for making into a salad, i would suggest pitted cured olives. - aubrey | drum beets
- 2 cups grapes, stems removed
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, stems removed
- 1 cup cured black olives
- 2 cups walnut halves
- preheat oven to 400F.
- place walnuts on one small baking sheet or roasting pan and bake in oven until fragrant and lightly toasted.
- on another baking sheet, spread out the grapes. drizzle with olive oil and toss around with thyme. roast in the oven for 8 minutes. grapes will start to shrivel slightly, but pull them out of the oven before they start to split and pop.
- store the mixture in jar or airtight container in the fridge for up to 3-4 days to toss onto salads or to munch on with a glass of wine while cooking tomorrow night's dinner.