Have these Whipped Ricotta and Roasted Grapes Crostini ready in just 15 minutes with only a few simple ingredients. Enjoy them as a healthy after-school snack, dinner party appetizer or make them part of your game day spread.
What You Need for Roasted Grapes Crostini
- Grapes: I like to use red Grapes from California – many varieties of which are currently in season. They get beautifully caramelized, sweet and add a pop of juiciness with each bite. Paired with the creamy whipped ricotta and crunchy toasted bread, it’s a match made in heaven.
- Ricotta Cheese: For the best flavour and texture, use a full-fat ricotta cheese. The real secret is to whip the ricotta in a food processor for a couple of minutes until light and fluffy. For an even more beautiful presentation, transfer the whipped ricotta to a piping bag before decorating each crostini in a beautiful serpentine pattern. If you don’t have a piping bag, transfer the ricotta to a zip-top bag and snip one of the corners with a pair of scissors.
- Balsamic Vinegar: Try adding a splash of balsamic vinegar to the grapes before roasting. It will reduce, caramelize and sweeten in the oven, while also balancing the flavours with some tanginess.
- Honey: If you want to make the roasted grapes crostini a bit more sweet, you can finish them off with a drizzle of honey. If you prefer them more on the savoury side, simply omit the honey.
- Fresh Thyme: For an extra layer of flavour and aroma, roast the grapes with a few sprigs of fresh thyme. You can even substitute fresh rosemary or sage if you have some. Then, just before serving, garnish the roasted grapes crostini with a few more thyme leaves to echo the flavours.
- Your Favourite Crusty Bread: I baked a loaf of my Easy No-Knead Bread the day before making the crostini so that it would dry out a little and get more crunchy on the grill. You can also use any store-bought loaf, baguette, or sourdough you like.
Bake the slices of bread in the oven or throw them on the grill. Either way, I recommend drizzling them in a bit of extra-virgin olive oil beforehand so they get beautifully crispy and golden brown all over.
How to Prepare the Crostini
- Preheat your oven or grill to 450F.
- Toss the grapes with some olive oil, balsamic, salt and thyme leaves and roast them in the oven or on the grill until caramelized but still plump and juicy.
- Meanwhile, whip the ricotta in food processor until light and fluffy then transfer it to a piping bag with a wide angled tip.
- Drizzle your bread slices with olive oil and grill or toast until golden brown on both sides.
- Pipe the whipped ricotta onto the toasted bread. Top with the roasted grapes. Garnish with a drizzle of honey, a pinch of flakey salt, drizzle of olve oil and a few more thyme leaves. Enjoy!
Equipment You’ll Need
- Food Processor: You’ll need a food processor to whip the ricotta. I’m a huge fan of these new 3.5 cup Kitchen Aid models for small tasks in the kitchen. They’re super easy to clean, have minimal parts, and take up very little space.
- Sheet Pan: Nordicware and USA Pan both make great sheet pans that won’t warp during cooking.
- Grill: I use my Traeger Grill for around 90% of all my cooking. Think of it like an outdoor convection oven with smoking, grilling, baking and roasting capabilities.
- Piping Bag: It doesn’t have to be a fancy one – any piping bag will do. I use this set of disposable bags with a few basic tips. You can even just use a zip-top bag and snip a corner off with a pair of scissors for a makeshift version.
More Ways to Enjoy Grapes…
- Roasted Brussels Sprouts with California Grapes and Bacon
- Harvest Steak Salad with California Grapes
- Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes
This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.
Whipped Ricotta with Roasted Grapes Crostini
- ½ pound red Grapes from California
- 4 tablespoons extra-virgin olive oil plus extra for garnish
- 2 tablespoons balsamic vinegar
- ¼ teaspoon flakey sea salt plus extra for garnish
- 4 sprigs fresh thyme plus extra for garnish
- 7 ounces ricotta cheese
- 1 tablespoon honey
- ½ loaf of no-knead bread cut into thick slices, substitute your favourite sourdough boule or baguette
- Preheat oven or grill to 450F.
- Add the ricotta to a food processor and blend until smooth and creamy, around 2 minutes total. Transfer to a piping bag and set aside.
- On a sheet pan, combine the grapes, 2 tablespoons olive oil, balsamic vinegar, ¼ teaspoon flakey salt, and 4 sprigs fresh thyme leaves. Toss the grapes to coat and roast, flipping halfway, until they are soft and caramelized but still plump and intact, 15 to 20 minutes. Remove the grapes from the oven and set aside.
- Drizzle both sides of the bread slices with olive oil. If using a grill, place the bread over direct medium heat and cook until golden brown on both sides. If using the oven, place the bread on a sheet pan and cook until golden brown on both sides.
- Transfer the bread to a serving platter. Pipe the whipped ricotta over each slice of bread and top with the roasted grapes. Garnish with a drizzle of honey, pinch of flakey salt, drizzle of olive oil, and a few fresh thyme leaves. Serve immediately.