Roasted Grape Crostini with Whipped Ricotta
Possibly the only thing I adore more than carbs is cheese. It’s no surprise, then, that I am head-over-heels, madly in love with crostini topped with, say, whipped ricotta. And if you put a tray of these roasted grape crostini in front of me at a party? Forget it, I won’t be leaving the kitchen all night.
Roasting grapes is magical.
If you throw a bunch of grapes in the oven and roast them, they burst and develop a sweeter, more concentrated flavor. If you do the exact same thing except you also coat the grapes in olive oil and sprinkle them with salt and pepper? Congratulations, you’ve just mastered a highly coveted sweet and savory flavor bomb.
Pure magic. And perfect when paired with ricotta! (duh)
So here’s to carbs, cheese, and roasted grapes! You are glorious, and I want to eat you every day.
- Peasant bread or other dense, crusty bread, (such as Whole Foods, sliced into ¼” thick slices)
- extra virgin olive oil
- malden sea salt
- 1 cup part-skim ricotta cheese
- 1 clove (about 1 tsp) garlic, (minced )
- 1 ½ tsp kosher salt, (divided)
- ¼ tsp freshly ground black pepper
- 2 cups grapes
- fresh thyme leaves, (for garnish)
- honey, (for serving)
- Preheat oven to 425 F. Place sliced bread on a rimmed baking sheet. If pieces of bread are very large, cut them in half on a diagonal. Drizzle with about 2 Tbsp olive oil, then bake until lightly toasted and crispy, about 7-9 minutes. Set aside
- Place grapes on another baking sheet, then drizzle with another 2 Tbsp olive oil and about ½ teaspoon of kosher salt. Roast for 8 minutes, or until the grapes just begin to burst.
- Meanwhile, place ricotta, garlic, 1 tsp kosher salt, and black pepper in a small bowl and stir to combine.
- Using a small spatula, spread a thick layer of ricotta on each toasted piece of bread. Place a handful of roasted grapes on top, then add a sprig or two of fresh thyme leaves. Drizzle honey on top and an extra sprinkle of black pepper, then serve immediately.