Roasted Grape and Ricotta Crostini
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Photo by @clarelangan
Meet your new favorite late summer appetizer! Grapes are roasted with ricotta and rosemary simple syrup, then slathered on toasted baguette.
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For the Rosemary Simple Syrup:
ingredients
- 1/4 cup turbinado sugar
- 4 sprigs fresh rosemary
For the Crostini:
ingredients
- 2 cups seedless red and/or black grapes,
- 1 tablespoon Rosemary Simple Syrup, see recipe
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- freshly-ground black pepper, to taste
- 1 cup whole milk ricotta
- 1 baguette, cut into 1/2-inch thick slices
- 1/2 lemon, zested, for garnish
- Flaky sea salt, for garnish
- Fresh rosemary leaves, for garnish (optional)
For the Rosemary Simple Syrup:
Method
Step 1
Add ¼ cup water, sugar, and 3 rosemary sprigs to a small skillet.
Step 2
Bring to a boil, then immediately reduce heat to low and simmer until the sugar has dissolved, about 5 minutes, stirring periodically.
Step 3
Once dissolved, remove from heat and allow the syrup to sit for 20 minutes. Remove rosemary sprigs and transfer the syrup to a Mason jar or airtight container. You can make this ahead of time. Chill until ready to use.
For the Crostini:
Step 1
Preheat oven to 400 degrees F. In a medium bowl, toss grapes, 1 tablespoon Rosemary Simple Syrup and 1 tablespoon olive oil until grapes are coated. Season with salt and pepper to taste.
Step 2
Dollop spoonfuls of ricotta to an oven-safe 8" x 8” baking dish. Add grapes in a single layer. Top with remaining rosemary sprig. Bake for 35 minutes, until skins are slightly blistered and pop when poked with a fork.
Step 3
Line a large rimmed sheet tray with parchment paper. While the grapes are roasting, use a brush to coat the top and bottom of each crostini slice with remaining tablespoon of olive oil. Arrange on prepared sheet tray.
Step 4
Remove grapes from oven and stir until combined. Set aside. Reduce oven to 350 degrees F. Bake crostini for 10 minutes, flipping halfway through.
Step 5
To assemble, place crostini on a serving platter and top each slice with a heaping tablespoon of the roasted grapes and ricotta. Right before serving, sprinkle each slice with the lemon zest, flaky salt and rosemary, if desired. Serve warm.