Ingredients
- 2 cups seedless grapes
- 2 tablespoons olive oil, divided, or as needed
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh oregano
- salt and freshly ground black pepper to taste
- 1 crusty baguette, cut into 1/2-inch slices
- ½ cup ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon balsamic glaze, or to taste (Optional)
Why This Dish Is Worth Trying
Pro Kitchen Tips
- Toast the bread until golden and crispy to provide a sturdy base.
- Drizzle a little olive oil over the grapes before roasting to enhance caramelization.
Step 1
Warm your oven to 375°F (190°C) and lining a baking sheet with foil. In a bowl, toss the grapes with a tablespoon of olive oil, thyme, oregano, and a pinch of salt and pepper. Spread them out on the baking sheet in a single layer and pop them in the oven. Let them roast until they’re soft and the skins start to wrinkle, about 12 to 15 minutes.
Step 2
While the grapes are roasting, lightly brush your baguette slices with the remaining olive oil and arrange them on another baking sheet. Toast these in the oven for 3 to 4 minutes until they’re just starting to turn golden.
Step 3
Once everything’s out of the oven, give the grapes a few minutes to cool down. Meanwhile, stir together the ricotta and lemon zest in a small bowl. Spread this creamy mixture onto each crostini, then top with the roasted grapes. Finish things off with a drizzle of balsamic glaze and enjoy!
