03 February 2014

ROASTED GRAPE + RICOTTA CROSTINI

Roasted grapes are a TREAT, in every sense of the word. They smell amazing, look gorgeous (sooo Valentines-y, no?), and if you were a kid they'd taste like contraband – so naturally sweet and rich that you kind of can't believe it's just fruit. They're especially A++ when paired with something savory, and re: Valentine's Day – here's a quick and easy recipe for a Roasted Grape + Ricotta Crostini. Make a handful to start off dinner A DEUX, or make a platter and get silly with your besties over a bottle of Lambrusco, GALentine's style.

ROASTED GRAPE AND RICOTTA CROSTINI (makes 8 toasts)

1 small wheat baguette, sliced and toasted
2 cups grapes, removed from stems and rinsed
1 cup ricotta (I used low-fat)
1 tbsp whole grain mustard (or to taste)
dill (to taste)
1 lemon
sea salt (to taste) (I used Pink Himalayan, because PINK!)
2 tbsp olive oil

1. Preheat oven to 350, and place the grapes in a small casserole or baking dish. They should have enough room so that they're not crowding each other. Drizzle with 1 tbsp olive oil and fleck with sea salt; roast for 40 minutes or until they resemble these.
2. Meanwhile, mix ricotta, mustard, dill, 2 tsp fresh lemon juice, and sea salt to taste in a bowl, and refrigerate until step 4.
3. Remove grapes from oven and allow to cool until warm. Before assembling crostini, smash them gently with a fork – they should more or less maintain shape, you just want to help soften and round any edges roasting didn't take care of for you.
4. Spoon a generous amount of the ricotta mixture onto each toast, then top with grapes. Drizzle each with a tiny bit of olive oil and a squeeze of lemon; fleck with sea salt and dill to taste (or until visually pleasing). Serve immediately.

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1 Comments:

Blogger emily said...

YES, PLEASE!

11:15 AM  

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