Saturday, September 27, 2008

Savory Roasted Grapes

These look like olives, and we served them alongside two dishes of olives, but they are, in fact, grapes! I know it sounds weird--but hear me out. Grapes are in season right now, and while they're plenty delicious just popped in your mouth as snacks or fermented into wine, sometimes autumn abundance just cries out for a little innovation. So last weekend, we decided to give grapes our household produce spa treatment, i.e. dousing them with olive oil and salt and roasting them. This resulted in a surprising and delectable addition to our game night buffet: savory grapes, warm from the oven and addictively salty-sweet. They're fabulous with a cheese plate or on toast, or just plain. The grapes will give off a delicious liquid that practically begs to be sopped up with a good crusty piece of bread.

We meant to do this with concord grapes, and you should definitely try that if you have them. But the Berkeley Bowl was out of concord grapes, so we just substituted seedless black grapes. We can't vouch for red or green grapes, but you're welcome to try--and let us know how it works!

1 lb Concord or black seedless grapes
1/4 cup olive oil
Kosher salt

Roll grapes with olive oil and salt in a 9 x 13 inch pan (cookie sheets won't work here because the grapes will give off liquid). Bake at 375 for 30 minutes, until soft and juicy.

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