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Categories:
black grapes aged balsamic vinegar rosemary sprigs extra-virgin olive oil salt pepper pine nuts baguette slices fresh ricotta cheese honey lemon zest
Viewed: 68 - Published at: 5 years agoIngredients
- 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 1/2-inch-thick baguette slices
- 3/4 cup fresh ricotta cheese
- Honey
- Finely grated lemon zest, for serving
Method
- 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.
- 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.
- 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.
