Roasted wine grapes, walnuts and olives

By Lisa Lefebvre
February 24, 2016
0 Save

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!
Roasted wine grapes, walnuts and olives

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

Serves: 6

  • 3 cups mixed green, purple and black grapes, preferrably from varieties sold at farmer's markets
  • 1 cup walnut halves (it's important these are not walnut pieces)
  • 1/2 cup picholine olives
  • 1/2 cup oil-cured black olives (do not use brine canned olives)
  • 2 tablespoons best quality balsamic vinegar
  • 1 tablespoon olive oil
  • handful mixed seasonings e.g. bay leaves and thyme springs; you could also use any other woody stemmed herb like rosemary
  1. 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.
  2. 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.

More Great Recipes:
Fruit|Appetizer|Dessert|Snack|5 Ingredients or Fewer|Gluten-Free|One-Pot Wonders|Serves a Crowd|Slow Cook|Vegan