Delicious Roasted Olive Medley

This trio of sweet, savory & crunchy flavors make it a tasty appetizer on toasted baguette bread slices, topped with your favorite soft cheese. Makes approx. 4 cups.

Simple Ingredients

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil.

· 2 tablespoons Villa Graziella Organic Balsamico argento, silver balsamic vinegar

· 1 ¼ cups seedless green grapes, if possible organic

· 1 ¼ cups seedless red grapes, if possible organic

· 1 cup kalamata, or cured black olives, pitted, halved lengthwise. Do not use brined canned olives.

· 1 cup walnut halves, not chopped.

· 1 teaspoon dried herbs-marjoram, rosemary, savory, or thyme.

· 2 bay leaves broken in half.

Easy Directions

1. Wash and dry grapes, set aside.

2. Arrange the oven rack on the middle tier and pre-heat to 350˚F.

3. In a shallow baking dish, large cast iron or oven proof skillet, combine the grapes, walnuts, and olives.

4. Drizzle the balsamic vinegar followed by the olive oil over the mixture.

5. Stir to thoroughly combine making sure ingredients are coated.

6. Sprinkle in the herbs and bay leaves, gently stir.

7. Place in the oven and roast stirring once or twice, until the grapes begin to blister and wrinkle but keep their shape, 20-30 minutes.

8. Remove the baking dish from the oven and cool 5-10 minutes.

9. Serve & enjoy on toasted sliced bread topped with soft cheese.

10.Refrigerate in a covered glass container up to 5 days.

Helpful Hints:

· Roasting time will vary depending how firm or soft grapes are. Softer grapes will take less time.

· Make a day ahead, refrigerate in a covered glass container. Remove from the refrigerator and serve at room temperature.

· Use soft Brie, Camembert, Gorgonzola, or Ricotta cheese. Creamy goat cheese such as Chèvre as a base on toasted baguette bread.

· Serve as a side condiment to rotisserie chicken or grilled pork tenderloin.

· Spread on hearty grain or rye bread. Hefty focaccia or ciabatta bread for moisture and extra flavor to a veggie sandwich.

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