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Ricotta and Roasted Grape Crostini


  • 1 pound organic seedless grapes (mix and match-green, red, black)
  • 1 tbsp Denissimo Balsamic
  • 2 rosemary sprigs (or thyme if preferred)
  • 3 tbsp Picual or Hojiblanca EVOO
  • Sea salt and freshly ground pepper to taste
  • 3 tbsp pine nuts
  • Twelve ½" thick organic baguette slices*
  • ¾ cup fresh organic ricotta cheese
  • Organic honey
  • Lemon zest, finely grated, for serving


  1. Preheat the oven to 400° F. In a large bowl, toss the grapes with the balsamic, rosemary springs, 2 tbsp of the olive oil, salt, and pepper; toss to coat. Spread on a parchment paper-lined baking sheet and roast for about 15 minutes until grapes are softened and skins start to burst.
  2. Meanwhile, spread pine nuts in a pie plate and roast in the oven for 6-8 minutes until golden. Brush baguette slices with the remaining tbsp of olive oil. Arrange on a baking sheet and toast for about 8 minutes until golden and crisp.
  3. To assemble, place baguette slices on a serving plate. Place a dollop 1 tbsp of ricotta on each crostini. Spoon the warm grapes on top and sprinkle with pine nuts. Top with a drizzle of honey and some lemon zest. Sprinkle with salt (to taste) and garnish with chopped rosemary.

*We've found some crostini rounds that are fun for an appetizer like this as they are perfect for one bite. Larger crostini, especially if too crisp, can break and be messy.

January 2022

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