Roasted Grape Crostini Recipe
Sweet roasted grapes, creamy ricotta, and crunchy hazelnuts combine for a simple, flavorful Roasted Grape Crostini that’s perfect for entertaining or snacking anytime.
Servings: 12
Calories: 284kcal
Ingredients
- 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
Instructions
- Toss the grapes with the oil, thyme, salt, and pepper.
- Place the grapes in a glass baking dish or baking sheet. Roast at 350 degrees Fahrenheit (175 degrees Celsius) 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, use a hand mixer with whisk attachments).
- Slather the whipped ricotta onto the toasted bread slices.
- Then, top with the roasted grapes.
- Scatter hazelnuts over the top and serve immediately.
Notes
To store Roasted Grape Crostini, keep the roasted grapes and whipped ricotta in separate airtight containers in the fridge for up to 3 days. Store the toasted bread in a sealed bag at room temperature for 1-2 days.
Reheat the grapes gently in the oven at 350°F (175°C) for about 5 minutes to warm them up. I don't recommend freezing as it may affect the texture of the grapes and bread. Assemble the crostini just before serving for the best taste and texture.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 40g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 453mg | Potassium: 200mg | Fiber: 2g | Sugar: 7g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 3mg
