Roasted Grape and Ricotta Crostini by threebirdsonestove | Quick & Easy Recipe | The Feedfeed
Roasted Grape and Ricotta Crostini
(24)
A Note from Feedfeed

Photo by @clarelangan

Meet your new favorite late summer appetizer! Grapes are roasted with ricotta and rosemary simple syrup, then slathered on toasted baguette. 

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

 

Details

Prep time 10mins
Cook time 35mins
Serves or Makes: 20 slices

Recipe

For the Rosemary Simple Syrup:

  • 1/ 4 cup turbinado sugar
  • 4 sprigs fresh rosemary

For the Crostini:

  • 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:

Method

  • 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.