Author Notes: This is a winemaker's recipe that is an interesting appetizer or even wonderful dessert -- especially when there is some red wine still left on the table. I saw a version of this in Food & Wine Magazine back in the '80s and have since modified it to improve on the outcome. —Lisa Lefebvre
cups mixed green, purple and black grapes, preferrably from varieties sold at farmer's markets
cup walnut halves (it's important these are not walnut pieces)
cup picholine olives
cup oil-cured black olives (do not use brine canned olives)
tablespoons best quality balsamic vinegar
tablespoon olive oil
mixed seasonings e.g. bay leaves and thyme springs; you could also use any other woody stemmed herb like rosemary
- Mix all ingredients together in a low, shallow ceramic dish. I use a clay paella vessel and it is perfect. Metal pans will not work, but glass can substitute. However best if made in a ceramic vessel you can serve directly from.
- Bake at 350 degrees for 45 minutes or until the walnuts are toasted and the grapes have shriveled a bit. Stir every 15 minutes or so. You can also make this over an open fire or on the grill.