Roasted Grape Crostini with Ricotta, Prosciutto and Honey Drizzle

Did you ever have one of those days where you don’t want like real meals but rather appetizers?  It was one of those gorgeous Fall days that looked deceivingly warm outside until you actually stepped out there and realized it was a bit more than brisk!  You needed those warm ‘n fuzzy pants, soft ‘n comfy sweat shirt and a warm cup of tea (or coffee if that’s your schtick).  However I, who had been going stir crazy from being cooped up for 7 weeks post-op and not being allowed to work out, needed to be outside!  Since the surgeon cleared me to walk I decided to head to our local park and take in a nice long hike.  Well okay it was only a little over 2 miles but still, it was exercise that my body so yearned for.  Even though it was a mere 36F out I didn’t care.  The sun was shining, the lake was gorgeous and I was OUTSIDE!  LOL

By the time I got home I was pretty famished.  So I whipped up my protein shake and then out for a snack.  Since I made a few French Baguettes the other day and bought a ton of fresh grapes I wanted to make a crostini.  Now have you had roasted grapes yet?  No?  Oh folks you have no idea what you’re missing!  They are just pure roasted bundles of yum!  They are sweet and when you bite into them they just burst in your mouth!

These were so awesome that I literally made 2 servings for me.  I was in shear heaven!

The combination of the salty prosciutto, the juicy grapes with that roasted flavor, the creaminess of the ricotta and the honey were just perfection.  I honestly don’t know if I’ve ever had a better crostini!

These are one of those recipes that are truly elegant and all kinds of fancy schmancy with literally almost no effort.  I mean seriously— you cut some bread, toast it, roast grapes and slap it all together.  The toughest parts are one – making it and 2 – sharing.  Trust me I could so make a batch of these for me for dinner!  You got your protein, dairy, carbs, fruits and sugars.  Total balanced meal… right?  LOL

These I’m dubbing an All-Season recipe as I could so see this on a Thanksgiving or Christmas table of appetizers or at your summer gathering.

Seriously these are beyond drool worthy!

Plus they are just so beautiful to look at. Coming from someone that knows Jack Crap about lighting, ISO, aperture, f-stop and stuff.  I thought they were pretty. LOL

So next time you really want to impress someone, go with these.  Or better yet, make them for yourself and give them a bag of chips!  I wouldn’t share!  LOL

Roasted Grape Crostini with Ricotta, Prosciutto and Honey Drizzle

• Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Print Recipe

Pin Recipe

★★★★★ 5 from 1 reviews

Did you make this recipe?

Leave a review

Ingredients

• 1 pound of red, seedless grapes removed from the stems
• 1 Tbl olive oil, plus extra for the baguette
• 1/2 tsp sea salt
• 1/2 tsp thyme (dried) or 1 tsp fresh
• 6–8 ounces ricotta
• 6 slices of Prosciutto, cut in halves or thirds (depends on bread size)
• 1 Crusty French Baguette, cut into 1/4” slices
• Honey for drizzling

Instructions

1. Preheat oven to 425F.
2. Place the grapes on a large rimmed baking sheet, drizzle with olive oil, salt and thyme.
3. Using your hands gently toss coating the grapes evenly.
4. Bake for 18-22 minutes or just until the grapes begin to burst and start to shrivel slightly.
5. Remove the pan from the oven and allow to cool.
6. Take another large baking sheet and lay the bread slices down.
7. Brush the tops of each slice with a light coating of olive oil.
8. Put the oven on broil.
9. Broil the baguette for 2 minutes.
10. Remove the pan from the oven, top with a schmear of ricotta and a piece of prosciutto.
11. Place the pan back in the oven and broil for 2-3 minutes or until the ricotta is warmed and the prosciutto just starts to crisp.
12. Remove from the oven, and plate the crostinis.
13. Top each crostini with 3-4 roasted grapes.
14. Drizzle each crostini with honey.
15. Serve warm.

Recipe Card powered by

Sharing is caring!