YIELDS 12 SERVINGS
Roasted Grapes Crostini
Roasted Grapes Crostini caramelizes sweet grapes with a light balsamic dressing before nestling them on a savory bed of ricotta and crisp, buttery toast. This is one appetizer to remember!
20 min: Prep Time
15 min: Cook Time
35 min: Total Tim
For the Grape Topping:
- 2 Tbs. grape seed oil (or light olive oil)
- 1 Tbs. good quality balsamic vinegar*
- ½ tsp. Herbs de Provence
- 1 lb. (3C.) seedless grapes
For the Toast:
- ½ baguette sliced into roughly 12 diagonal slices
- 4 Tbs. unsalted butter, melted
For the Cheese Spread:
- ¾ C. part skim ricotta cheese
- ¼ C. finely grated Parmesean or Romano cheese
- ½ tsp. kosher salt
- ¼ tsp. freshly cracked black pepper, to taste
- ¼ C. Finely chopped parsley, if desired
- Preheat the oven to 400 degrees F. Line a sheet pan with foil or a silicone baking mat. Remove the grapes from the stems, rinse clean, and pat dry. In a large bowl, whisk the Herbes de Provence and balsamic vinegar into the grape seed oil to emulsify to a dressing. Gently toss the grapes into the dressing, to coat. Scatter the grapes onto the prepared baking sheet, scraping any residual dressing over top. Roast the grapes for 12 to 15 minutes, or until the skins begin to pop open. Remove the roasted grapes from the oven.
- While the grapes are roasting, lightly brush both sides of the slices of bread with melted butter. Toast the buttered slices on a hot griddle until browned on both sides. Arrange the toasts on to a serving platter.
- Fold the grated Fontina cheese into the ricotta to combine. Smear each toast with the ricotta mixture. Divide the roasted grapes evenly between the crostini. Sprinkle kosher salt and freshly cracked pepper over all, to taste. Garnish with freshly chopped parsley, if desired.
Tip: The balsamic is key, so be sure to use vinegar of very high quality—it should be thick with a dark, rich color. You can also make your own balsamic reduction which is a thinner vinegar that is heated to reduce to a richer, syrup-like consistency.