I don’t know what it is about the combination of sweet and savory, but it is my favorite flavor pairing. Well, salty & sweet is right up there, but I don’t have to choose a favorite fo reals, do I? Any time fruit peeks up at me from the menu beside an entree, you may as well hang up a “sold” sign. This magical little appetizer sounds like a great start to any meal, or could roll solo for that matter.
Grapes are a fabulous twist on traditionally styled bruschetta. Paired with ricotta cheese, you could have your own little wine and cheese party in one place… like on a slice of grilled bread! Hello?? Ok, you can officially be my new go-to appy for 2012. Yes, I may just have to trot out this little number on the weekend for our Oysterfest 2 – January edition (check out the original Oysterfest here).
I think you could sneak in a thin slice of proscuitto, just to add a hint of porky, salty goodness. Check out the recipe below:
Roasted Grapes with Thyme, Fresh Ricotta & Grilled Crostini
Adapted from Real Simple Magazine September 2011
grapes
olive oil
kosher salt
fresh thyme sprigs
good rustic bread, sliced into 1/2-inch thick pieces
olive oil
homemade ricotta
1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)
Enjoy!
roasted grapes
Images and recipe from alexandra’s kitchen via sacramento street.