I was recently invited to a potluck party and was fresh out of ideas. Known for impressive appetizers, even a contest, the pressure was on. These were the kind of party people who didn't eat beforehand and expected some tasty grub to complement their beer and cocktails. I had just read an article about roasted grapes, so I threw together this crostini with items I already had at home and some seasonal grapes. It was sweet, peppery, citrusy, crunchy and savory all in one bite. Ingredients:
Day-old baguette, thinly sliced on a diagonal
3 C in-season grapes, de-stemmed, washed and dried
1 C ricotta cheese, room temperature
1–2 T orange juice
1 C arugula, roughly chopped (or whole leaves of baby arugula)
4 T olive oil
salt & pepper to taste
Directions:
Preheat the oven to 450ยบ.
Toss the grapes with the olive oil and 1 t salt and spread on a rimmed sheet pan. Roast until the skins just begin to split, about 10 minutes. Set aside to cool.
Place the baguette on a sheet pan and brush the top of each slice with olive. Broil until golden brown, 2 to 3 minutes. Set aside to cool.
Mix the ricotta, orange juice and salt and pepper until smooth.
Spread a healthy portion of the ricotta mixture on each baguette slice. Press arugula into the cheese; top with 2 roasted grapes. Salt the finished crostini as necessary.
Serve at room temperature.
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