Roasted Grapes with Balsamic and Rosemary

This recipe makes a great appetizer when served up with a sliced baguette and if you are feeling extra fancy some baked brie!

In a large skillet, combine 1 pound of grapes (halved), 1/4 cup olive oil, and 4 sprigs of rosemary (pulled off the stem and chopped) and a pinch of salt. Once the grapes have begun to crack open and caramelize, add 1/4 cup of balsamic vinegar, and if you’d like a drizzle of honey. Stir for a minute and serve while hot with that aforementioned baguette!