With a crispy crostini serving as the foundation of this delicious Italian appetizer, a bright whipped ricotta provides substance while our Invecchiato Balsamic from Modena adds tang and acidity to warm, caramelized grapes. This easy crostini appetizer recipe hits all the marks and is quick to assemble to boot.
ROASTED GRAPE AND RICOTTA CROSTINI
For the Crostini
▢ 1 baguette
▢ 4 tbsp olive oil
▢ Pure Sicilian Sea Salt
▢ Black Pepper
For the Toppings
▢ 1 cup ricotta
▢ 2 tbsp Biancolilla Centinara Olive Oil
▢ Pinch Sicilian Chili Pepper Flakes
▢ Pinch Sicilian Sea Salt & Organic Herb Blend
▢ 1 bunch grapes
▢ 2 tbsp olive oil
▢ Invecchiato 7-Year Aged Balsamic Vinegar from Modena to serve
- Preheat your oven to 350°F.
- Slice your baguette as thinly as possible across the width of the bread to make crostini. Toss the crostini into a large bowl with olive oil and season with salt and pepper. Toss well to coat evenly.
- Spread the bread evenly on 1-2 sheet pans without any bread overlapping. Toast in the oven until crispy 5-7 minutes. Keep a close eye as they can burn very quickly! Remove from the oven to cool completely.
- Increase the oven temperature to 375°F. Place the grapes on a sheet pan and drizzle with olive oil. Roast in the oven until the grapes begin to brown and burst. Roughly 15 minutes.
- While the grapes are roasting, whisk the ricotta, 2 tbsp Biancolilla Centinara Olive Oil, herb salt, chili flakes and lemon zest in a bowl until the ricotta becomes fluffy. Roughly 5 minutes.
- When the grapes are done roasting, remove from the oven. Assemble the crostini by dolloping a spoonful of ricotta onto a crostini, topping with roasted grapes, and drizzling with balsamic vinegar to serve.