Roasted Grape, Whipped Ricotta and Truffle Honey Crostini – The perfect finger food that’s not only easy to throw together, but screams elegance.
The holidays are a time to slow down, take some time off work and re-charge, so I’m doing just that. BUT I thought I’d pop in with a quick and super easy appetizer perfect for New Year’s Eve.
These Roasted Grape, Whipped Ricotta and Truffle Honey Crostini take 30 minutes to throw together, require minimal ingredients and look (and taste!) like a million bucks.
Normally, I’d make my own ricotta, because there’s really nothing like it and it’s a cinch to throw together, but for simplicity’s sake, I’m leaving it to the store bought stuff.
Whipping the ricotta gives it that homemade texture and topping it off with truffle honey and flaked maldon salt make me feel all the better about skipping the homemade version.
Roasting grapes sounds a little bit strange, but I’ve been obsessed with the idea of using the sweet fruit in a savory way every since I saw a recipe for roasted grapes paired with crispy chicken.
I don’t know why it didn’t ever occur to me before. We pair so many sweet ingredients with savory ones, some of my favorites include salt with chocolate, melon with prosciutto, bacon with maple syrup and about a million others, so why not grapes??
During the roasting process, the flavor of the grapes becomes concentrated, and surprisingly a little less sweet than when fresh, and I’m kind of obsessed with it.
Here’s how assembly goes:
Spread with whipped ricotta.
Top with grapes.
Drizzle with truffle honey.
Sprinkle with salt.
Eat and enjoy.
For more crostini ideas, check out these posts:
- 3 cups grapes
- 3 tbsp olive oil, divided
- 1 baguette, sliced in 1/2 inch pieces
- 12 oz whole milk ricotta
- 2 tsp flaked maldon salt
- stock pot
- sheet pan
- Preheat oven to 375 degrees. Toss grapes with 1 tablespoon of olive oil. Season with kosher salt and pepper. Spread on a baking sheet and roast for 25 minutes.
- While the grapes roast, line the bread up on a baking sheet. Brush with remaining olive oil. Season with kosher salt and pepper. Bake along with the grapes until lightly toasted, about 8-10 minutes.
- While the grapes finish roasting, add the ricotta to the food processor, pulse until whipped.
- Let crostini cool, then spread with ricotta. Top with roasted grapes. Drizzle with truffle honey. Sprinkle with maldon salt.