Variations on this recipe, which originated in California wine country (and before that, I suspect, a European wine-growing region) circulated around in the food world in the 1990s – and I think it is worth bringing back! The flavors of roasted grapes, walnuts, olives, balsamic and herbs together are fabulous – earthy, briny, sweet and tangy. You can simply bring the baking dish right out to your guests with spoons and little bowls or plates. Or put the warm mixture in a bowl alongside warm goat cheese (or Brie) and slices of bread. You can even serve this as a condiment for roast duck or turkey.
Makes 4 cups
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1/2 teaspoon brown sugar
- 2 cups red grapes
- 3/4 cup walnut pieces
- 3/4 cup pitted Kalamata olives
- 6 to 8 rosemary or thyme sprigs
- Warm goat cheese or Brie and sliced peasant bread for serving (optional)
1. Heat the oven to 350º. Have ready a shallow 2-quart enameled cast-iron skillet or ceramic baking dish.
2. In a small bowl, whisk together the olive oil, balsamic vinegar and brown sugar.
3. Combine the grapes, walnuts, olives, and herb sprigs in the baking dish. Drizzle with the oil-vinegar mixture (being sure to scrape it all out) and toss well.
4. Bake until the grapes are wrinkled, and the walnuts are toasted, about 20 to 25 minutes.
5. Serve warm straight out of the pan or transfer to a bowl, arranged on a platter with cheese and bread.
