Ricotta and Roasted Fruit Crostinis
This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.
Yield: 12 crostini
Variations are easy, use the same directions but be creative with your fruit, oil and balsamic combinations: replace grapes with pitted cherries and our black cherry balsamic; peaches/nectarines and our basil olive oil and peach balsamic; plums and apricots (halved and stones removed) and our Persian lime olive oil and black currant balsamic; pineapple chunks with our spicy Baklouti oil and Golden Pineapple or Strawberry balsamic.
1 pound seedless mixed green and black grapes, stems discarded
1 TBS aged balsamic vinegar
2 rosemary sprigs, plus chopped fresh rosemary
3 TBS extra-virgin olive oil or flavored oil
Flaky sea salt (available here at Olive Obsession)
3 tablespoons pine nuts
Twelve 1/2-inch-thick baguette slices
3/4 cup fresh ricotta cheese
Finely grated lemon zest, for serving
Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil.
Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.