Roasted Grape Crostini with Whipped Ricotta and Hazelnuts – the perfect summertime appetizer or anytime snack!
Remember when I told you about this year’s garden project? I mentioned that I have a few grape vines on the property (four to be exact), but I forgot to tell you that at the end of last fall I went on a coffee-induced pruning rampage and effectively did to the grape vines what my mom once did to my little sister’s bangs.
I think maybe I was just too close to all the madness, because it wasn’t until I stepped back and looked at the scene from a distance that I realized how much pruning I had actually done.
I immediately called my mom in a fit of anxiety, fearing that I had inadvertently destroyed the grape vines she planted on the property more than 30 years ago. She assured me that everything would be fine, and that the grapes would come back as long as I hadn’t destroyed the base or the roots.
Well, hallelujah, people – the grapes are now BACK.
I can’t wait to get my hands on those sweet little suckers at the end of this year, but in the meantime I’ll settle for the beauties I can buy at the store.
I’m also currently working on not killing some thyme, but one thing I definitely can’t grow on the property is cheese.
I mean, maybe if I wanted to get some animals and go down that whole road, but let’s start with keeping some plants alive first.
Until such a time as I become a full-fledged farmer, I’ll keep bringing home cheese from the grocery store and fantasizing about trees that produce full tubs of this gorgeous ricotta.
Lemony, whipped ricotta, to be exact.
Since I returned home from Italy last month, I’ve been heavily focused on procuring quality ingredients.
I used beautiful whole milk ricotta for these roasted grape crostinis, and they turned out entirely delectable.
If you’ve never roasted grapes, you’re in for a HUGE treat.
This recipe is easy to put together, but looks like a super fancy party appetizer.
You start by tossing some grapes with olive oil and fresh thyme, then roasting them for about 30 minutes.
Next, whip together some ricotta, cream, and lemon zest.
Slather the whipped ricotta onto toasted baguette slices, then top each crostini with the roasted grapes and a sprinkling of chopped hazelnuts.
If you have any leftover thyme sprigs, they make a lovely garnish for your serving platter!
Serve them while they’re toasty warm – dig in!
Here’s Your Recipe!
- 2 cups seedless red grapes
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup Galbani Whole Milk Ricotta
- 2 tablespoons half-and-half (or whole milk)
- 1 teaspoon lemon zest
- 12 slices crusty bread, lightly toasted
- 3/4 cup chopped roasted hazelnuts
- Toss the grapes with the oil, thyme, salt, and pepper. Roast at 350 degrees Fahrenheit for 25-30 minutes, until the skins are wrinkly and the grapes are tender.
- Meanwhile, place the ricotta, half-and-half, and lemon zest in the bowl of a large mixer and whip for 2-3 minutes until smooth (alternatively, you may use a hand-mixer with whisk attachments).
- Slather the whipped ricotta onto the toasted bread slices. Top with the roasted grapes and scatter hazelnuts over the top. Serve promptly.
Nutrition InformationServing Size 1
Amount Per Serving Calories 1096 Total Fat 97g Saturated Fat 28g Cholesterol 137mg Sodium 808mg Carbohydrates 84g Sugar 62g Protein 46g
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