Grape Crostini is a fun dish to make under 30 minutes. The sweetness of the grape combined with the spice of Thyme make this a great recipe
Let us face it. The writing is on the sky!
Summer is almost over……
It is a painful fact, yet, we must all face it.
Here are just some of the end-of-summer signs that I can see:
– The sun rays are just a degree or two less scorching
– My feet can feel the ocean getting colder as I go in for one last dip
– Everywhere I turn, there are back-to-school ads
– Stores are starting to clear sections for their Halloween merchandise
– The first leaf just fell off a tree I was standing under
– My favorite summer fruits are about to go on a hiatus
So, before some of the fruits go into hibernation, let me start the goodbye process.
First up: California red seedless grapes.
Grapes are some of my favorite fruits to eat in the summer. Some might argue grapes can be found all year round!
To those people I say, respectfully, “NO!”
This particular grape variety is perfect only in the late summer. Its sugar saturation is at its peak in September.
In this recipe, I roast the California red seedless grapes in order to bring out its juices.
These grapes are cook perfectly and adding thyme gives it a slight spiciness.
In the Grape Crostini, I went with Ricotta cheese instead of the traditional goat cheese. Since Ricotta is mostly flavorless, it is the right taste choice to meld with Grapes.
Grape Crostini is so easy to make and takes less than 30 minutes. It is a perfect lunch or brunch.
Savor the Grape and the last days of summer.
For the bread, instead of the traditional baguette, I went with a 5-grain Italian bread.
What end-of-summer signs do you not like seeing?
Recipe Details for the Grape Crostini
Grape Crostini
Ingredients
For the crostini
- 2 cups grapes
- 2 tsp Rosemary
- 2 tsp thyme
- 1 cup ricotta cheese
- 1 tsp black pepper
- 2 tsp extra virgin olive oil
- 1 Tbsp Capers optional, for topping
- 8 slices baguettes
- cooking spray
- 1/8 tsp salt
- 2 cloves garlic
For drizzling
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 2 tsp honey
Instructions
For the Crostini
- Preheat the oven to 400 degrees
- Spray the baguettes with cooking spray
- Heat the baguette slices until lightly toasted
- Remove and rub the baguettes with garlic cloves
- Reduce the oven temperature to 350
- In a mixing bowl, add the grapes, extra virgin olive oil, black pepper and salt
- Spread the grapes on a baking sheet and heat until the grape skin is slightly wrinkled
- While the grapes are in the oven, spread the baguette slices with ricotta cheese. Don't hold back!
For Drizzling
- Bring the drizzling ingredients together and whisk well. Set aside
Bringing it all together
- Remove grapes from the oven and gently crush the grapes with your thumb + forefinger
- Top the bread with about 4-6 grapes
- Drizzle with the balsamic vinaigrette
- If you are using capers, top the crostini with the capers
- Serve the Grape Crostini immediately.
Notes
Nutrition
Try a grape compote with any leftover grapes you may have. I made a plum compote where you can easily substitute the grapes in place of the plum tomatoes
Abigail says
Grapes and ricotta – that’s a delicious combo for me and these crostinis look delish!
Healing Tomato says
Thank you, Abigail.
Elena says
Yum! I am so ready for grape season. I just planted some muscadines in our yard and I can’t wait to jam!
Healing Tomato says
Thank you, Elena
Laura @MotherWouldKnow says
I absolutely adore roasted grapes. And combining them with ricotta and a dressing that includes rosemary is such an elegant appetizer.
Healing Tomato says
Thank you, Laura. The rosemary is definitely the best part of the recipe.
heather @french press says
I do love a good crotsini – in my mind the perfect lunch! I never would have thought to try grapes – looks delicious
Healing Tomato says
Thank you, Heather.
Nibbles by nic says
these are adorable!!!! Sweet, savory and simple!!!
Healing Tomato says
Thank you, Nicole
Heather / girlichef says
I absolutely adore roasted grapes, and am glad that summer hasn’t even begun yet so that I can have these on the menu all season long! Perfect for starters, but I know I’d make them into a meal.
Healing Tomato says
Thank you, Heather.
Florian @ContentednessCooking says
Perfect combination between sweet and savory, thanks for sharing!
Healing Tomato says
Thank you, Florian
Elizabeth says
Oh I do miss summer! We could never consider swimming in the sea without a wet suit, where I live – far too cold! There are no trees for the leaves to fall off of and we don’t get seasonal grapes – just the mass produced supermarket variety. I’d love to try your California grapes as they sound AMAZING! Gorgeous recipe too – love these flavours!
Healing Tomato says
Thank you, Elizabeth
Kelly @ Tasting Page says
What a fitting tribute to say goodbye to summer. Since I live in CA, you have inspired me to go out and get some beautiful grapes. Thanks for sharing!
Healing Tomato says
Thank you, Kelly. I think you will like it
Michelle @ The Complete Savorist says
This post inspired me to play with grapes. I was at my friends place making a pizza in his outdoor oven. He is growing his own grapes and I added several to a pizza with random ingredients on it and challenged his son to eat it. The son did, but then we all took a slice. It wasn’t too shabby. But I think I will stick to using grapes in applications like this one. Great look crostini.
Healing Tomato says
Thank you, Michelle! That is awesome! I can just imagine how great your pizza must have turned out.
Sandi says
Oooh, grapes are so sweet right now! I can’t wait to try this out on a gluten free baguette! I just picked up a loaf from Against All Grain, so I am so making this recipe!
Healing Tomato says
Thank you, Sandi
[email protected] says
What delicious way to use grapes, I love all the flavor combinations.
Healing Tomato says
Thank you, Janette