I love Suzanne Dunaway's book, which has a terrific collection of recipes for "handmade Italian breads in 90 minutes," plus a selection of accoutrements to serve with and on the breads.

Here is a very simple one of those accoutrements. This is how Suzanne describes her discovery:

"I have never seen roasted grapes in recipes, but after I inadvertently left a pan of grapes in the oven to dry, turned the heat to 350ÁF instead of 150ÁF and, as usual, went out to the garden, I was surprised to find delectable little morsels when I returned."

I love it when happy accidents like this happen! These make a wonderful snack, and are also delicious on cereal or soaked in liqueur and spooned over ice cream. Also try them in a green salad with Gorgonzola cheese and toasted pecans. Delicious!

1. Preheat the oven to 350°F. Brush a 9 X 13-inch baking tray with the oil. Pull the grapes from the stems, and distribute them on the oiled surface of the tray.
2. Roast the grapes for about 1 hour, shaking the pan every 15 minutes or so to keep them loose and turn them. The grapes are done when you decide they're done. (This is a blessedly inexact procedure.) Mostly, "done" means they have collapsed and begun to brown slightly around the edges, but have not become raisins.
3. Remove from the oven and allow to cool on the tray. Store the roasted grapes in a tightly covered container in the refrigerator.