Appetizers
Roasted Grape Crostini with Ricotta Honey
Prep
5 minutes
Cook
30 minutes
Yield
12 -14 crostini
This quick appetizer recipe combines sweet roasted grapes with creamy ricotta cheese.
This crostini recipe takes delicious, sweet roasted grapes and pairs them with creamy ricotta on a crunchy crostini. It’s a great appetizer to serve at your next get-together and is so easy to pull together in a pinch.
Why you’ll love this crostini recipe:
- Quick: Make this crostini recipe in only 35-minutes
- Sweet & Savory: This crostini recipe takes the sweetness of grapes and honey with the savory crostini and ricotta
Ingredient Notes:
Red Grapes: Use red grapes in this recipe vs. green as they provide the perfect balance of sweetness for this recipe.
Ricotta: Ricotta is an Italian whey cheese made from sheep, cow, goat, or water buffalo milk whey that is left over from the production of other cheeses. It can be great in baking, pancakes, on its own with granola, and in recipes like this easy appetizer.
How to make this crostini recipe:
For the crostini
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
For the roasted grapes
- While the crostini is baking, prepare the grapes: on a sheet pan lined with parchment paper, toss the grapes with balsamic vinegar, olive oil, salt and pepper.
- When the crostini is done cooking, roast the grapes in the oven for about 15-17 minutes until grapes are softened and the grapes begin to burst. Set the grapes aside to cool for a few minutes before making the crostini.
For the ricotta
- Mix the ricotta with lemon zest and honey and set aside.
- To assemble each crostini, spread about 1 tbsp of ricotta mixture on crostini, spoon a few grapes on top of the ricotta and fnish with a bit of fresh thyme or rosemary.
Expert Tips & FAQ:
Toppings: If you want to add an extra crunch to these crostini, try adding a sprinkle of chopped walnuts.
Serving: Make this and enjoy it fresh. If you want to prep in advance you can roast the grapes, and mix the ricotta, keep them separate, then prepare the crostini and assemble when you’re ready to eat.
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Roasted Grape Crostini’s with Ricotta Honey
Ingredients
For the crostini
For the roasted grapes
- 2 cups red grapes
- 1 1/2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
For the ricotta
- 1 cup ricotta
- zest of one lemon
- 2 tbsp honey
- fresh thyme or rosemary for garnish
Instructions
For the crostini
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
For the roasted grapes
- While the crostini is baking, prepare the grapes: on a sheet pan lined with parchment paper, toss the grapes with balsamic vinegar, olive oil, salt and pepper.
- When the crostini is done cooking, roast the grapes in the oven for about 15-17 minutes until grapes are softened and the grapes begin to burst. Set the grapes aside to cool for a few minutes before making the crostini.
For the ricotta
- Mix the ricotta with lemon zest and honey and set aside.
- To assemble each crostini, spread about 1 tbsp of ricotta mixture on crostini, spoon a few grapes on top of the ricotta and fnish with a bit of fresh thyme or rosemary.
