Roasted Grape and Ricotta Crostini | Video Recipe The Feedfeed
Roasted Grape and Ricotta Crostini
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(3)
Recipe

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.