Ingredients

1 lb. large seedless red grapes, removed from stems

1 lb. large pitted Italian green olives

4 tsp. balsamic vinegar

½ tbsp. honey

4 tsp. olive oil, plus more for oiling roasting pan

1½ c. coarsely chopped walnuts, toasted

4 tsp. minced fresh rosemary leaves

Freshly ground black pepper, to taste

1½- 2 tsp. freshly grated oranges zest

Directions

Heat oven to 400 degrees with a rack set in the center.

Lightly oil a large, shallow roasting pan. Toss grapes, olives, vinegar and honey in a bowl. Pour into prepared pan and roast 25-30 minutes or until juices have begun to caramelize; remove from oven and place on a cooling rack.

While grapes and olives roast, warm a skillet over medium heat. Add olive oil, walnuts and rosemary. Heat until fragrant, about five minutes.

As soon as grapes and olives are finished roasting, toss with olive oil mixture. Season mixture with black pepper and scatter with orange zest.

Serve on appetizer plates accompanied with small toasts and small spoons.

Makes about 8 appetizer servings.