Roasted Grape and Ricotta CrostiniPrint
I sound my barbaric yawp over the rooftops of the world.
I’m planning a trip to Patagonia, Chile. To hike and climb and frolic and camp and inhale this earth in every direction. Plaid shirts, puffy vest, tight laces, sunglasses, orange and white tent, mummy sleeping bag, snacks in parchment, a perfect cold beer, blisters, dirt, rivers, mountains, spectacles of nature. Coming for you…
Til then. I have the easiest appetizer to hit the land. It’s right and beautiful. Sweet grapes roasted til they burst and wrinkle. Country bread slathered with fluffy ricotta. Basil ribbons, scattered about. A drizzle of fruity olive oil. Simply lovely.
Roasted Grape and Ricotta Crostini
- 1 loaf ciabatta bread, 1/2-inch sliced on diagonal
- 1 bunch red grapes
- Olive oil
- Sea salt + cracked pepper
- Light ricotta cheese
- Fresh basil, julienned into ribbons
- Preheat oven to 450F and line 2 baking sheets with parchment. Arrange bread slices on one. On second sheet, toss grapes with salt + pepper and a good drizzle of olive oil. Place sheets in oven.
- Remove bread when lightly toasted – about 4-5 minutes (don’t burn it!). Grapes are done when they are golden in spots and wrinkled – about 9-10 minutes.
- Slather toasted bread with ricotta and top with roasted grapes. Sprinkle with more salt + cracked pepper and another drizzle of olive oil. Scatter basil over top.