Ricotta and Roasted Grape Crostini

Serving Size: 12
Total Time:

Ingredients

  • finely grated lemon zest, for serving
  • 2 rosemary sprigs, plus chopped fresh rosemary for garnish
  • 0.75 cup fresh ricotta cheese
  • 1 Pound seedless mixed green and black grapes, stems discarded
  • 12 1/2-inch-thick baguette slices
  • 2 rosemary sprigs, plus chopped fresh rosemary for garnish
  • finely grated lemon zest, for serving
  • finely grated lemon zest, for serving
  • honey
  • 1 Tbsp aged balsamic vinegar
  • 0.75 cup fresh ricotta cheese
  • 3 Tbsp extra virgin olive oil
  • honey
  • 1 Pound seedless mixed green and black grapes, stems discarded
  • 0.75 cup fresh ricotta cheese
  • 1 Tbsp aged balsamic vinegar
  • finely grated lemon zest, for serving
  • finely grated lemon zest, for serving
  • 3 Tbsp extra virgin olive oil
  • honey
  • 1 Pound seedless mixed green and black grapes, stems discarded
  • 2 rosemary sprigs, plus chopped fresh rosemary for garnish
  • honey
  • finely grated lemon zest, for serving
  • 1 Tbsp aged balsamic vinegar
  • finely grated lemon zest, for serving

Directions

  1. Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the 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.
  2. Meanwhile, spread the pine nuts in a pie plate and roast 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.
  3. To 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.

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Recipe Credit: Athena Calderone
Image Credit: Fredrika Stärne