Roasted Grape & Ricotta Crostini

Crostini means “little toasts” in Italian, and this sweet version leans into that simple charm. Roasted red grapes blister with honey and thyme, then crown creamy ricotta on crisp baguette with lemon zest and pine nuts.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 38g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 cups seedless red grapes
• 2 tbsp extra-virgin olive oil
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 1 small baguette
• 1 cup whole-milk ricotta
• 2 tbsp powdered sugar
• 1 tsp fresh lemon zest
• 1/2 tsp flaky sea salt
• 2 tbsp toasted pine nuts

Instructions

1. 1Preheat the oven to 400°F and line a rimmed sheet pan with parchment.
2. 2Toss the grapes with olive oil, half the honey, and thyme until glossy, then spread in a single layer.
3. 3Roast 18 to 22 minutes, shaking the pan once, until the grapes wrinkle, blister, and release sticky juices.
4. 4Meanwhile slice the baguette on a slight bias into half-inch pieces and arrange on a second sheet.
5. 5Brush the bread lightly with olive oil and toast in the same oven 8 to 10 minutes until golden and crisp at the edges.
6. 6In a bowl whip the ricotta with powdered sugar and lemon zest until light and spreadable.
7. 7Let the roasted grapes cool 5 minutes so the syrup thickens without burning your tongue.
8. 8Schmear each crostini generously with sweet ricotta, then spoon warm grapes and their pan syrup over the top.
9. 9Drizzle the remaining honey in thin ribbons and scatter toasted pine nuts.
10. 10Finish with flaky salt and extra thyme leaves; serve at once while the contrast of warm fruit and cool cream is sharp.