Roasted Grape, Rosemary, and Ricotta Toasts

Sure, roasting grapes may sound a bit unusual--but a short stint in your oven will make the fruit soft and silky and concentrate its natural sweetness. Afterwards, drop a dollop on crunchy toasts slathered with creamy fresh ricotta and--voila!--you have a delicious appetizer that's as surprising as it is sophisticated.

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Photo by Sarah Karnasiewicz
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  • Makes 24
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 110 calories
    • Fat 5 g (2 g saturated fat)
    • Cholesterol 10 mg
    • Sodium 120 mg
    • Protein 4 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 36 mg
Sure, roasting grapes may sound a bit unusual--but a short stint in your oven will make the fruit soft and silky and concentrate its natural sweetness. Afterwards, drop a dollop on crunchy toasts slathered with creamy fresh ricotta and--voila!--you have a delicious appetizer that's as surprising as it is sophisticated.

Ingredients

  1. Check 24 thin slices baguette
  2. Check 1/3 cup extra virgin oil, divided
  3. Check 1 pound seedless red grapes
  4. Check 1 tablespoon chopped fresh rosemary
  5. Check kosher salt and black pepper
  6. Check 14 ounces fresh ricotta

Directions

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side. Set aside.
  2. In a bowl, toss the grapes with 2 tablespoons oil, rosemary, and a generous sprinkle of a salt and pepper. Spread mixture on rimmed baking sheet lined with parchment paper. Roast for about 25 minutes, until the grapes have split and softened and released their juices. Transfer grapes and juices to a small bowl.
  3. Dividing evenly, spread the toasted baguette slices with the ricotta and a small scoop of grapes. Garnish each with a drizzle of olive oil and a pinch of salt and pepper and serve.