Ingredients
- 1 pound of red, seedless grapes removed from the stems
- 1 tablespoon olive oil, plus extra for the baguette
- 1/2 teaspoon sea salt
- 1/2 teaspoon thyme (dried) or 1 teaspoon 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
- Preheat oven to 425F.
- Place the grapes on a large rimmed baking sheet, drizzle with olive oil, salt and thyme.
- Using your hands gently toss coating the grapes evenly.
- Bake for 18-22 minutes or just until the grapes begin to burst and start to shrivel slightly.
- Remove the pan from the oven and allow to cool.
- Take another large baking sheet and lay the bread slices down.
- Brush the tops of each slice with a light coating of olive oil.
- Put the oven on broil.
- Broil the baguette for 2 minutes.
- Remove the pan from the oven, top with a schmear of ricotta and a piece of prosciutto.
- 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.
- Remove from the oven, and plate the crostinis.
- Top each crostini with 3-4 roasted grapes.
- Drizzle each crostini with honey.
- Serve warm.
