For the Grape Topping
- 2 tablespoons grape seed oil or light olive oil
- 1 tablespoon top quality balsamic vinegar
- 1/2 teaspoon Herbes de Provence
- 1 pound seedless grapes
For the Toast
- 12 slices bakery-quality Italian bread
- 4 tablespoons butter, unsalted - melted
For the Cheese Spread
- 3/4 cup cheese, part-skim ricotta
- 1/4 cup cheese, finely grated Fontina or Romano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup finely chopped parsley, if desired
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400º F. Line a half sheet pan with parchment paper or a silicone baking mat.
Remove the grapes from the stems, rinse clean, and pat dry. In a large bowl, whisk the Herbes de Provence and balsamic vinegar into the grape seed oil to emulsify to a dressing. Gently toss the grapes into the dressing to coat. Scatter the grapes onto the prepared baking sheet, scraping any residual dressing over top. Roast the grapes for 12 to 15 minutes, or until the skins begin to pop open. Remove the roasted grapes from the oven.
While the grapes are roasting, lightly brush both sides of the slices of bread with melted butter. Toast the buttered slices on a hot griddle until browned on both sides. Arrange the toasts on a serving platter.
Fold the grated Fontina cheese into the Ricotta to combine. Smear each toast with the Ricotta mixture. Divide the roasted grapes evenly between the crostini. Sprinkle kosher salt and freshly cracked pepper over all, to taste. Garnish with freshly chopped parsley, if desired.
Notes: The balsamic is the star of the dish, so be sure to use vinegar of very high quality—it should be thick with a dark, rich color. In place of high-priced, top-shelf balsamic, use a balsamic reduction which is a thinner vinegar that is heated to reduce a syrup-like consistency.