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