Food with a Sense of History

Signora Da Vinci is a new historical novel from Robin Maxwell. It takes the reader back to the Italian Renaissance as seen through the eyes of Leonardo da Vinci’s mother, Catrina. Throughout the book, Catrina serves guests this Grape and Olive Compote. I finished reading the book last night and I was delighted to see the recipe in the back pages.

I already had all the ingredients in my kitchen, so I just finished baking the compote. M-m-m…my house smells pleasingly like olives and balsamic vinegar. I can’t wait to try the compote later this evening with some goat cheese and a crusty baguette.

Grape and Olive Compote

1 bunch seedless red grapes
1 jar (or equivalent) Kalamata olives, pits removed
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped thyme (optional)

Mix all ingredients in an ovenproof dish and bake uncovered for one hour at 350 degrees, turning the fruit every twenty minutes with a spoon to recoat them with the oil and vinegar. Serve warm or cold with soft goat cheese on crusty bread or with crackers, or use as a side dish with fish or poultry.

Read the book: Signora Da Vinci