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
- 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.
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Fruit|Appetizers|Desserts|Snacks
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