Rosemary-and-Balsamic-Roasted Grapes and Olives
For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
- 2½ tsp. olive oil, plus more to grease pans
- 2½ tsp. chopped fresh rosemary, divided
- 1¼ cups walnut pieces
- ¼ tsp. kosher salt
- 1 Tbs. balsamic vinegar
- ½ tsp. agave nectar
- 1½ cups large red seedless grapes
- 1½ cups unpitted firm black and green olives, drained and patted dry
1. Preheat oven to 350°F. Grease 2 shallow baking dishes with oil.
2. Warm 2½ tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish.
3. Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1½ tsp. rosemary. Spread mixture in remaining baking dish.
4. Roast walnuts 9 to 12 minutes in oven, or until golden-brown. Remove, sprinkle with more kosher salt, if desired, and cool. Increase oven heat to 400°F. Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm.
January/February 2011 p.60