Roasted Grapes

Mom loves Maggiano's, a Chicago-based Italian-American restaurant. When we go with all the family of more than 20 people, the food is family style. But, every now and then, just a few of us for dinner, so we can order anything. Not too long ago, MDS and I enjoyed a dinner at Maggiano's with Mom and a few others. Included with the dinner was a lovely dessert of pound cake with roasted grapes. I had never had roasted grapes before, but I loved them and had to give them a try on my own.

Roasting grapes concentrates the sugars, resulting in a jam-like consistency inside the grape, while the outside gets caramelized. The recipe is simple: toss grapes in olive oil, spread on a pan and roast for about 30 minutes. Seasonings, such as rosemary, could be added to give a nice savory taste to complement the sweetness of the grapes. I served these roasted grapes alongside the Swedish Coffee Cake. But they could also be served on crackers, salads, or on a cheese plate.

Roasted Grapes 

• 1 pound seedless grapes
• 1 Tbsp. olive oil
• seasonings (optional)

Toss the grapes in the olive oil and spread out on a baking sheet. Roast the grapes at 425 for 20 to 30 minutes, turning grapes after 10 to 15 minutes. Allow to cool. Enjoy!