Roasted Grape and Ricotta Crostini
- 1 bunch grapes, approximately 70 grapes total
- 2 tablespoons olive oil, divided
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 1 french baguette, cut into 10, 1/2-inch thick slices
- 1/2 cup + 2 tablespoons ricotta, homemade, part-skim or whole
- 1/2 cup walnuts, toasted
- 1/4 cup honey
- 1 grapefruit, zested
Wash and dry all produce and preheat oven to 400 degrees. Toss grapes with 1 tablespoon olive oil, salt, and black pepper. Place on a baking sheet with parchment paper and bake for 12 minutes.
While grapes are roasting, brush each baguette slice with remaining olive oil and bake for approximately 5-7 minutes, will be golden brown and crisp when finished baking.
Toast walnuts by placing them in a dry sauté pan over medium-high heat. Cook for approximately 3-5 minutes. They will brown slightly and gain a nutty aroma when finished.
Let grapes cool to room temperature.
To assemble the crostini, spread 1 tablespoon of ricotta on each crostini. Divide up the toppings among the 10 crostini and start with roasted grapes, then a sprinkle of toasted walnuts. Drizzle honey over the top and finish with grapefruit zest. Serve immediately and enjoy!
*These values are approximate. Per serving, based on a 2,000 Calorie diet.