Monday, April 16, 2012
grilled grape and ricotta crostinis
I've been eyeing this appetizer on the blogosphere for a while now. It popped up in Bon Appetit a few editions ago. Then it was all over the Pinterest boards. After one bite, I knew what all the fuss was about.
Not only is this a beautiful dish (you eat with your eyes first), but it's addictingly scrumptious.
I roasted a bundle of grapes with some thyme, olive oil, salt and pepper (400 degrees for 12 minutes). While the grapes were cooking in the oven, I whisked together some ricotta with a generous portion of salt, some pepper, and a bit honey (1/2 cup ricotta, 1 T honey, 1 T salt, 1 t pepper).
We headed out to the grilled and threw some slices of fresh sourdough on a hot, hot grill - just a minute on each side. I carefully placed the grapes on the grill for about 30 seconds-ish, to reheat them and get some extra charring.
Throw a dollop of ricotta and some grapes on the toasted up bread. And prepare to fall in love.
Meet your new favorite Summer-time appetizer.