Gluten-Free Roasted Grape & Ricotta Crostini
Published Oct 31, 2019
This post contains affiliate links. Please see our disclosure policy.
This Gluten-Free Roasted Grape & Ricotta Crostini is a sophisticated appetizer that works well at cocktail parties or holiday gatherings.
Roasted Grape & Ricotta Crostini
Ingredients
- 2 gluten-free baguettes
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1½ pounds red and green seedless grapes, , stemmed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme, , plus more thyme leaves for garnish
- 1½ cups fresh ricotta cheese
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- Slice the baguettes on a slight angle into ¼-inch thick slices. Brush both sides of each slice with olive oil. Sprinkle each side lightly with salt and pepper. Bake in the oven for 10-15 minutes or until golden brown and crunchy.
- Can be made ahead – let cool completely, then store without toppings in an airtight container for up to 3 days.
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Add the grapes, olive oil, vinegar, 2 sprigs fresh thyme, and a pinch of salt and pepper, and toss to coat. Roast for 15 minutes or until the grapes are softened and the skins start to pop, stirring occasionally. Remove and discard the thyme sprigs. Let cool.
- Spread the crostini with ricotta. Using a slotted spoon, spoon grapes on top. Garnish with a few fresh thyme leaves and serve.
Nutrition
Calories: 83kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 121mgPotassium: 74mgSugar: 3gVitamin A: 75IUVitamin C: 0.8mgCalcium: 41mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!