Roasted Grape, Rosemary and Lemon Ricotta Crostini Appetizer needs to make an appearance this holiday season…I absolutely LOVE making this Roasted Grape, Rosemary and Lemon Ricotta Crostini as a festive holiday appetizer for a party. It is bold in color and rich in flavor and texture.
The combination of roasted grapes, rosemary, fresh lemon zest, creamy ricotta, salty pistachios and sweet honey is nothing short of AMAZING
The crunchy crostini is topped with a dollop of creamy ricotta with fresh lemon zest and pepper. On top of that is a nice burst of warm roasted grapes with fresh rosemary. For the final layer, top it with crushed pistachios and a drizzle of good quality honey. I know, it sounds like a lot of ingredients and it is, but they all compliment each other in the most perfect way possible.
Is roasting grapes weird?
Roasting grapes sounds super weird, right? They are actually DELICIOUS. They are already so sweet and when they are roasted, they soften up and become even sweeter. The sweet bursts of the grapes combined with the other savory and fresh ingredients is nothing short of miraculous. I just love it when things come together, don’t you?
My go-to holiday appetizer
This is one of my g0-to appetizers during the holidays. What I love about it, is that you can serve them warm if you are hosting the party and have access to your oven, or you can serve them room temperature and they are still as good as they were before!
Serve these on a platter and decorate the plate with fresh herbs such as thyme and rosemary.
Try my Beef Wellington Bites as well for a savory appetizer!
- 1 French baguette, cut in to 1/4-1/2 inch slices
- 1 1/2 cups Whole Milk Ricotta Cheese (don't skimp on the ricotta here, you can taste the difference between whole milk and fat free ricotta!)
- 1 lemon, tested
- 1 1/2 lbs seedless red grapes, halved
- 1 Tablespoon olive oil (half to toss with the grapes and half to brush on to the baguette slices)
- 1/2 Tablespoon fresh thyme, finely chopped
- 1/2 Tablespoon fresh rosemary, finely chopped
- Pistachios, slightly crushed
- Good quality honey
- salt and pepper to taste
- Preheat oven to 400 degrees
- In a medium sized bowl, toss grapes in olive oil, rosemary, thyme and a few cracks of fresh pepper
- Spread grape mixture on a lined baking sheet and roast grapes for 30 minutes, giving them a stir half way through roasting process
- In a separate bowl, mix ricotta, lemon zest and salt and pepper, stir until combined, set aside
- Heat up a grill pan to medium-high heat
- Slice baguette into 1/4-1/2 inch slices on an angle
- Brush both sides of baguette slice with olive oil
- Place slices on heated grill pan and let them grill for about 10-12 minutes, flipping halfway through (The goal is to have grill marks)
- Set baguette slices on a cooling rack and set aside
- Once slices are cooled, add a dollop of ricotta mixture, then add a spoonful of the roasted grape mixture
- Sprinkle with crushed pistachios and drizzle with honey
- Add a sprig of fresh thyme on top
- Serve on a platter with sprigs of fresh thyme and rosemary (the color combo of the red grapes and fresh herbs is quite festive!)
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