If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.