Magically Transformed
Something truly magical happens when grapes are roasted; the skin of the grape bursts as it bakes to release a juicy jam-like consistency transforming them into sweet and juicy topping, with a deep wine flavor.
Roasted grapes can be enjoyed as a tasty treat, perfect for snacking, or become a delightful condiment for this crostini appetizer smeared with your favorite cheese.
Finishing Touch
The complexity of flavor is heightened with a drizzle of good fruity olive oil, a delicious aged balsamic vinegar, fresh herbs like rosemary or thyme, and a pinch of flaky sea salt. The combination makes for a super easy and delightful appetizer.
Mixed Color Grapes
I like to use a combination of mixed grapes as each color brings a unique flavor to the table. Red and dark purple grapes tend to cook down faster and become more caramelized the longer they back. Green grapes keep their form longest as the juice expands before popping to release their juicy deliciousness.
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Notes
The longer the grapes are roasted the more soft and spreadable they become. I like to start with 25 minute cook time turning them once during the bake time. Add more time to achieve your desired consistency. For my homemade lemon ricotta recipe, follow this LINK.
Roasted Grape Crostini Appetizer
Ingredients
- 1 pound seedless grapes any color
- 1 Tablespoon aged balsamic vinegar
- 3 Tablespoons fruity olive oil
- 3 sprigs fresh herbs, rosemary or thyme
- 1 teaspoon flaky sea salt
- 1 large baguette, sliced and toasted
- 1 6-ounce ricotta cheese (or feta) For homemade ricotta see the recipe link below
Garnish
- honey
Instructions
- Heat oven to 350
- Drizzle a small amount of olive oil into a large cast iron pan. Place grape in the pan and drizzle with remaining olive oil and balsamic. Sprinkle with salt and add a few sprigs of thyme or rosemary. (or both)
- Roast grapes in oven for 25 minutes. Turn once half way through the baking time. Remove from oven and serve warm with toasted crostini and ricotta cheese
- Drizzle with honey and more balsamic. Top with more thyme leaves. ENJOY
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