Roasted Grape & Olive Rosemary Skewers

Prep Time
15 mins
Cook Time
12 mins
Servings
8

Ingredients

  • Red seedless grapes — 2 lb
  • Castelvetrano olives, pitted — 12 oz
  • Olive oil — 2 Tbsp
  • Orange — 1 (zest a wide strip and juice 1 Tbsp)
  • Fresh rosemary — 3 sprigs (plus extra for garnish)
  • Honey — 1 tsp (optional)
  • Freshly ground black pepper
  • 30 cocktail picks

Instructions

  1. Heat oven to 425°F. Toss grapes and olives with olive oil, rosemary leaves (stripped from stems), black pepper, orange zest, and honey (if using).
  2. Roast on a parchment-lined sheet pan 10–12 minutes until grapes blister and just begin to release juices. Cool slightly.
  3. Thread 2 grapes and 1 olive on each pick. Finish with a few drops of orange juice and a tiny crack of pepper. Serve warm or room temp.