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Roasted Balsamic Grape Crostini with Ricotta and Arugula
Whether you’re looking for a light lunch to enjoy with herb tea, or the perfect wine-friendly party fare, this no recipe-recipe is something you can make ahead and assemble as needed. Make as little or as much as you like, and enjoy!
Ingredients
- Fresh grapes – any variety washed and stemmed
- Extra light olive oil
- Good quality balsamic vinegar
- Dried thyme about 1/2 teaspoon per cup of grapes
- Baguette or other rustic bread sliced into 1/2-inch thick pieces
- Ricotta
- Baby Arugula or other fresh young greens
- Kosher salt optional
Instructions
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Preheat oven to 400 degrees F.
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Line a sheet pan with foil (if you want, for easier clean-up) and set aside.
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Wash and stem the grapes and blot dry. Place clean grapes in a bowl, drizzle in a little olive oil and balsamic vinegar, and sprinkle in the thyme leaves. Toss well to coat.
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Pour grapes onto the prepared sheet pan and spread them out evenly, then pop them into the oven for 6 – 10 minutes. Grapes will shrink as they cook, and begin to release their juice.
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Ideally, there will be a variety of “doneness” – some will remain whole and others will cook down more completely. Remove the grapes from the oven when they’re as “done” as you like them, and allow to cool.
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While grapes are cooling, heat a grill pan or cast iron pan over medium heat. Pour some olive oil and a pinch of salt into a small bowl and stir to combine. Lightly brush the bread slices on one side and grill until lightly toasted, then remove from pan and set aside to cool.
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Spread ricotta on the grilled side of your bread pieces and spoon on the roasted grapes. Sprinkle lightly with salt and/or a little more balsamic vinegar (both optional) and enjoy.
Recipe Notes
*Use any grape variety you like. I like to use multiple varieties which creates more color in the finished dish.
*Save all of the roasted grape juice and any roasted grapes in a small bowl, cover, and enjoy again tomorrow in other dishes.
Recipe adapted from Alexandra Cooks and Real Simple.