Receta Roasted grape crostini
I have never been a big New Year's Eve kind of person. Oh sure, I used to try to force myself to stay awake and watch Dick Clark's New Year's Rockin' Eve until the ball dropped, but I've even given up that pretense: without Dick, it's not really all that rockin'.
But these roasted grape crostini appetizers might make me change my mind this year. Paired with a lovely glass of champagne, I can think of no better way to ring in 2014.
(I seriously cannot believe that 2013 is nearly over -- can you? Where the heck did this year go?)
And, as is the case with most of The Ninj's favorite recipes, these roasted grape crostini are quick and easy to prepare.
Regular readers will know that I was over-the-top into roasting fruit
this summer -- so why put the brakes on a good thing just because it's
cold and icy outside? When roasted, the grapes get all warm and juicy,
the perfect foil for salted, creamy ricotta and herbs (don't forget that
it's super easy to make your own ricotta, too!).
Come
to think of it, why stop at appetizers? You can turn a full-sized-bread version of this
recipe into a delightful open-faced sandwich for breakfast or lunch, and I know the
roasted grapes would be a lovely, slightly sweet / slightly savory topping
for my famous New York cheesecake -- so be sure to make a much larger
batch than you think you'll need.
That being said, I have purposely not included specific amounts of each ingredient in the recipe below because it will all depend on how many grapes you decide to roast. But don't worry -- you really can't mess this up.
Are you a New Year's Eve party person? What have you got planned for NYE2013? Leave a comment: The Ninj wants to know.
Roasted Grape Crostini (inspired by Alexandra Cooks)
Ingredients:
- Red seedless grapes (you can use green grapes, but the red create make a much prettier presentation)
- Olive oil
- Kosher salt
- Fresh rosemary sprigs (or thyme or another hearty herb you like)
- Crusty baguette, cut into slices
- Ricotta cheese
Directions:
Preheat the oven to 450.
Slice the grapes in half and toss in a large bowl with a big drizzle of olive oil until well-coated. Spread on a baking sheet and nestle some rosemary sprigs in amongst the grapes. Sprinkle the whole pan with a teaspoon or so of kosher salt (more if you're making a large batch of grapes) and bake for about 20 minutes or until the grapes begin to look roasted and start releasing their juice. Cool slightly and remove the rosemary stalks (most of the leaves will have fallen off during the roasting process -- if any remain, just pick them off with your fingers and mix them in with the grapes).
While the grapes are roasting, toast the bread slices until golden. Assemble the crostini by spreading each slice of toast with some ricotta cheese and topping with a few of the roasted grapes and rosemary leaves (from the pan).