This Ricotta and Roasted Grape Crostini is an easy, elegant appetizer. By roasting the grapes that are doused in olive oil and balsamic vinegar, it concentrates and intensifies the flavor. It's a great appetizer when paired with wine.
Prep: 15 mins
Cook: 15 mins
Yields: 12 crostini
Ingredients
1 pound seedless mixed green and black grapes, stems discarded
1 tablespoon aged balsamic vinegar
2 rosemary sprigs, plus chopped fresh rosemary for garnish
3 tablespoons extra-virgin olive oil
Flaky sea salt
Pepper
3 tablespoons pine nuts
Twelve ½-inch-thick baguette slices
¾ cup fresh ricotta cheese
Honey
Finely grated lemon zest, for serving
Directions
1Preheat the oven to 400° F. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
2Meanwhile, spread the pine nuts on a pie plate and roast them in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
3To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.