Sweet & Savory Roasted Grape Crostini with Ricotta
Looking for a show-stopping appetizer that's as simple as it is stunning? Roasted grape crostini combines sweet, juicy grapes with creamy ricotta and crunchy crostini, topped off with a drizzle of honey and a sprinkle of fresh thyme. The balance of flavors and textures makes this dish a crowd-pleaser, perfect for parties, brunches, or even a casual wine night. You're going to be obsessed!
Servings: 8 servings
Calories: 290kcal
Ingredients
- 1 loaf (~1 lb) dense bread, such as baguette, sourdough, or other country-style loaf, sliced into ¼-inch thick slices
- 4 Tbsp extra virgin olive oil, divided
- 2 cups seedless red grapes
- 1 cup ricotta cheese, room temperature
- 1 clove garlic, grated
- 2 tsp fresh thyme, finely chopped, plus additional thyme for garnish
- 2 tsp fresh lemon zest, from 1 medium lemon
- Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- Honey, or truffle honey if you have it!
- Flaky sea salt
Instructions
- Toast the crostini. Preheat an oven to 425°F. Place sliced bread on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and a generous sprinkle of kosher salt. Bake until lightly toasted and crispy, about 7-9 minutes. If not assembling immediately, place crostini on a wire rack so the bottom doesn’t become soggy.
- Roast the grapes. Place grapes on a parchment-lined rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil and about ½ tsp kosher salt. Roast for 8-10 minutes, or until the grapes just begin to burst. Set aside.
- Make the ricotta mixture. Place 1 cup of ricotta cheese in a medium bowl, then add 1 clove of grated garlic, 2 tsp chopped thyme leaves, 2 tsp lemon zest, 1 tsp kosher salt, and ¼ tsp black pepper. Stir to combine.
- Assemble the crostini. Using a small spatula or spoon, spread a thick layer of ricotta on each toasted piece of bread. Place a few handfuls of grapes on top, then drizzle with honey. Finish with fresh thyme leaves, a pinch of flaky sea salt, and extra black pepper. Enjoy!
Notes
- To make-ahead: Toast the bread and mix the ricotta up to 4 hours ahead. Roast the grapes no more than 2 hours in advance. Assemble just before serving.
- Leftovers and storage: Store any leftovers in an airtight container. Keep crostini and topping components separate for best results. Reheat the grapes gently in a low oven or microwave.
- Crostini can be frozen after toasting. Cool completely, then store in an airtight container for up to 1 month. Grapes and ricotta mixture do not freeze well due to texture changes.
Nutrition
Serving: 3crostini | Calories: 290kcal | Carbohydrates: 35g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 377mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
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