Black California Grape and Ricotta Crostini with Balsamic Reduction

The Foodies' KitchenNovember 22, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This Black California Grape and Ricotta Crostini brings together vibrant flavors and textures in an easy-to-make appetizer that’s perfect for entertaining. Black California Grapes add a pop of fresh, juicy sweetness to each bite, balancing flavors and textures with creamy ricotta and the tangy depth of a balsamic reduction. Fresh thyme and a touch of olive oil add a subtle earthiness, rounding out each bite and enhancing the natural flavors of the grapes and ricotta.

Black Grape and Ricotta Crostini with Balsamic Reduction

To prepare, start by lightly toasting baguette slices with a bit of olive oil until they’re golden and crisp. Spread a generous layer of ricotta on each slice, then top with halved black seasoned grapes for a burst of color and freshness. Drizzle with a balsamic reduction for a hint of acidity that balances the sweetness of the grapes and finishes with a touch of fresh thyme.

With minimal ingredients, this recipe achieves complex flavors and looks beautiful on a serving platter. Perfect for gatherings or holiday parties, it’s a simple yet elegant dish that celebrates the natural sweetness of fresh California grapes.

Helga & Kitty

Black Grape and Ricotta Crostini
with Balsamic Reduction

Yields 4 servings

Ingredients:
12 half-inch baguette slices
1 tbsp olive oil, for the bread slices
4 oz Black California Grapes
1 tablespoon balsamic reduction
1 teaspoons olive oil, for the grapes
½ tsp Salt and pepper, or to taste
¾ cup ricotta cheese
1 teaspoon fresh thyme

Instructions:

Preheat the oven at 350ºF.
Arrange baguette slices on a rimmed baking sheet. Drizzle 1 teaspoon of olive oil and season with salt. Bake for 10 to 15 minutes or until golden.
Cut the grapes in half, lengthwise.
In a medium bowl, toss the grapes with the remaining olive oil, 1 teaspoon of fresh thyme leaves, salt and pepper to taste. It is best if you let them marinate for at least 20 minutes.
Top each crostini with ricotta, grape mixture and a drizzle of balsamic reduction.
Serve immediately.

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