Roasted Red Grapes Crostinis with Ricotta & Thyme
Yield will vary
Ingredients
- extra virgin olive oil for brushing and pan preparation
- 1 rustic baguette, sliced
- red grapes, washed
- 1/2 – 3/4 cup part-skim ricotta cheese
- 1/3 cup pine nuts
- 3-4 springs of thyme
- coarse salt
Method
- Preheat oven to 400°F. Lightly oil a baking sheet with extra virgin olive oil and place red grapes on pan. Roast for 10-14 minutes or until the grapes have started to split and slightly foam.
- At the same time, place pine nuts in a pie pan and roast with the grapes, about 8-10 minutes or until fragrant and golden.
- Allow both the grapes and pine to cool. Set aside.
- Brush the rustic baguette slices with olive oil on one side. Using a grill pan, place the slice that is oiled face down on the grill pan and toast until golden.
- Place a dollop of the ricotta cheese on each slice of the baguette. Add grapes and pine nuts. Sprinkle with fresh thyme and coarse salt.
Serve with a glass of crisp white wine (a Pinot Gris or Sauvignon Blanc is always good!).© Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- Measurements are by preference.
- For gluten sensitivities, serve on Crostonis (made with polenta flour).