Roasted Grape and Ricotta Crostinifeatured
The holiday season can often feel like a flurry of entertaining — there are holiday parties, and impromptu get togethers, cocktail parties, and potlucks. This Roasted Grape and Ricotta Crostini recipe has been my secret weapon all season, and is so good, I have no doubt I’ll carry it with me year round. It is a total over-achiever — it’s a breeze to whip up, can be prepped ahead of time, and can sit at room temperature while remaining utterly delicious.
Speaking of delicious, these crostini hit the perfect balance between savory and sweet, creamy and crunchy. Like I said, over-achievement achieved. These Roasted Grape and Ricotta Crostini are the perfect party bite. A++ all around.
Let’s start with the roasted grapes. It may seem unorthodox to roast grapes, but trust me on this one. With a little cookery magic, regular ol’ grapes get transformed into something so much more than what they started out as.
We take seedless red grapes, toss them olive oil, thyme, salt, and pepper, and then roast them until they are caramelized and blistered. The roasting concentrates and develops the sugar in the fruit, resulting in an almost jammy, complex sweetness.
You can use the roasted grapes right away, or you can store them in the fridge for up to a few days. Just bring them back to room temp before assembling your crostini. For the crostini, I’m partial to Acme Bread’s herb slab or focaccia. I cut them into nice thin squares, brush them with EVOO, and toast them in the oven until they are golden. If you’re really trying save as much time as possible day of serving, you can cut the bread the day before.
As for the ricotta, I swear by Bellwether Farms’ Whole Jersey Milk Ricotta. It’s the best ricotta I’ve ever tasted. Rich, creamy, and so full of flavor you don’t even have to season it, this ricotta is the soul mate to those roasted grapes.
A drizzle of good olive oil and a finishing sprinkle of flaky Maldon sea salt and these crostini are good to go. Set them out, pour yourself a drink, and enjoy the party!
These Roasted Grape and Ricotta Crostini are the perfect party bite. They hit the perfect balance between savory and sweet, creamy and crunchy…and those roasted grapes. You’ll be thinking about them long after those bites are gone.
- 2 pounds seedless red grapes
- 2 tablespoons EVOO
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon thyme
- 1 loaf Acme Bread herb loaf or focaccia
- 12 oz Bellwether Farms’ jersey cow whole milk ricotta
- Maldon sea salt
- Preheat oven to 450 F.
- On a parchment paper lined sheet pan, toss the grapes with EVOO, kosher salt, freshly ground black pepper, and thyme. Roast the grapes in the oven until softened and blistered, about 15 minutes.
- Cut the bread into ¼-inch thick squares, crust off. Brush with EVOO and toast until golden.
- To assemble: spread some ricotta over the crostini, top with a few grapes, and finish with some of the grape jus, a drizzle of EVOO, and a sprinkle of Maldon sea salt.
Make ahead note: You can roast off the grapes up to a few days in advance and keep in an air-tight container in the fridge. Bring to room temp when you’re ready to use it.
Recipe Source: LickMySpoon.com.
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