Home Cook and Avid Runner

Roasted White Balsamic Grape and Ricotta Crostini

Grape Crostini.jpgIt has been WAY too long since I shared some wonderful recipes with everyone and it is time to change that!  I cannot wait to dive right back in to blogging and share some delicious recipes with everyone.  The first recipe I want to share is something that came out of some extra odds and ends from the fridge on appetizer night.  We love having appetizer nights in our house, and this recipe was an experiment that turned into a winner!  The white balsamic brings out the sweetness of the grapes, and the juice the grapes release is so delicious paired with the creamy ricotta mixture.  This recipe is great for a movie night in, but also fancy enough for entertaining.  Enjoy!


Roasted White Balsamic Grape and Ricotta Crostini

from Thyme to Beet Original



1.5 pounds seedless red grapes

2 tablespoons extra virgin olive oil (I used garlic infused)

1 teaspoon white balsamic vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon thyme

1 French baguette, sliced into crostini

8 oz whole milk ricotta



Preheat oven to 450 F.

On a sheet pan, toss the grapes with oil, balsamic vinegar, kosher salt, and freshly ground black pepper. Roast the grapes in the oven until softened and starting to release juices, about 15 minutes.

Mix the ricotta and thyme together in a small bowl.

Cut the baguette into ¼-inch thick pieces, crust off. Brush with oil and toast until golden.

To assemble: spread some ricotta mixture over the crostini, top with a few grapes, and finish with some of the grape juice from the sheet pan.

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