Roasted Grape & Ricotta Crostini

March 24, 2020



450g red seedless grapes

2 tbsp balsamic vinegar

4 tbsp olive oil + extra for brushing

3 rosemary sprigs, stalk removed and roughly chopped

1 cup fresh ricotta

1/4 cup honey

1 tbsp lemon zest

sea salt to season

fresh baguette sliced


Preheat the oven to 180c.


Add grapes, balsamic, olive oil & rosemary into a baking dish & season with a little salt.


Roast grapes for 20-25 minutes, until they start to blister.


Brush both sides of the slices with oil, place on a baking tray and pop into the oven for 8 - 10 minutes or until brown.


Combine the honey & ricotta in a separate bowl.


To assemble the crostini, spread a tsp of ricotta onto each toast & spoon the warm grapes on top. Sprinkle the crostini with salt and garnish with chopped rosemary & lemon zest.





Please reload

Recent Posts

Please reload


Please reload


I'm busy working on my blog posts. Watch this space!

Please reload

©2019 by The Delightful Cook