I have been wanting to roast grapes for a long time. Like a reeaaallly long time. Random I know, but it’s been a daily thought of mine recently…”dude, I gotta get home and roast some grapes ASAP….” literally. every. day.

AND TODAY WAS FINALLY THAT DAY! And boy was it worth it you guys. I have a strong feeling I will be doing this more often for sure. It’s almost like a warm, smokey but naturally sweet grape jelly. And when you pair that with crispy proscuitto, you can’t go wrong! I ate this tonight for my dinner (yay, whole 30 approved!) but I could also see these being adorable little appetizers to bring to a party or get together.

makes two servings, yields about 15 rounds

1 large sweet potato, skin removed if desired
EVOO (I almost never measure this – just enough to coat the rounds!)
salt & pepper, to taste
1 teapsoon rosemary
1 teaspoon garlic powder
1 teaspoon thyme
handful of fresh arugula
about 2 cups red grapes
5 slices of proscuitto, torn into small pieces
1/4 cup slivered almonds

1. Thinly slice sweet potato into 1/4 inch rounds. Throw them in a mixing bowl and toss with EVOO, salt, pepper, garlic powder, rosemary, thyme.

2. Bake at 450 degrees on a baking sheet covered in parchment paper for total of 20 minutes – 10 minutes on one side, flip rounds, 10 minutes on the other
3. Reduce oven to 400 degrees, toss grapes in EVOO on baking sheet and bake for about 10-12 minutes or until grapes are soft (some may burst, YUM!)
4. Meanwhile, heat a skillet with a little EVOO over medium to medium high heat, add proscuitto. They will shrink and get super crispy really fast so watch and flip frequently, it will only take about 1-2 minutes ;)
5. Assemble each sweet potato round with fresh arugula, proscuitto, 3-4 grapes and top with slivered almonds