Ricotta & Roasted Grape Crostini
Yum is all I can say for this deliciousness! These tasty treats are super easy to make and one of the first appetizers to disappear at a gathering. I use a variety of breads, depending on the season and will occasionally create an infused pecan glaze to drizzle over the top!
Serves 12
Total time: 30 minutes
Cannabis Infusion:
Since this is a starter, I would add a tablespoon of olive oil for a light beginning to a long evening of dining
Total time: 30 minutes
Cannabis Infusion:
Since this is a starter, I would add a tablespoon of olive oil for a light beginning to a long evening of dining
The Stuff You'll Need:
- 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 servin
Pay Attention to the Directions:
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.
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.
