Roasted Grape & Ricotta Crostini
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Ingredients
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Directions
Preheat oven to 350*F. Brush the baguette slices with olive oil and toast on a bake sheet until golden - about 8 minutes. Remove from oven and turn heat up to 450*F.
In a large bowl, toss the grapes with 3 tbsp olive oil, good grindings of pepper and salt and 6 sprigs of thyme. Place on a parchment lined bake sheet and roast until skins pucker - about 8-10 minutes. Meanwhile, spread the ricotta on the cooled baguette slices. When the grapes have puckered, remove them from oven, let them cool until you are able to comfortably handle them but are still quite warm. Remove them from their stems and toss with 2 tbsp olive oil and 2 tbsp Vidal Ice Syrup. See if they need more salt or pepper. Place 4or 5 roasted grapes on top of the ricotta, garnish with some fresh thyme sprigs and serve immediately. Makes 12 crostini.
Preheat oven to 350*F. Brush the baguette slices with olive oil and toast on a bake sheet until golden - about 8 minutes. Remove from oven and turn heat up to 450*F.
In a large bowl, toss the grapes with 3 tbsp olive oil, good grindings of pepper and salt and 6 sprigs of thyme. Place on a parchment lined bake sheet and roast until skins pucker - about 8-10 minutes. Meanwhile, spread the ricotta on the cooled baguette slices. When the grapes have puckered, remove them from oven, let them cool until you are able to comfortably handle them but are still quite warm. Remove them from their stems and toss with 2 tbsp olive oil and 2 tbsp Vidal Ice Syrup. See if they need more salt or pepper. Place 4or 5 roasted grapes on top of the ricotta, garnish with some fresh thyme sprigs and serve immediately. Makes 12 crostini.