Roasted Grape Crostini with Lemon Ricotta and Honey

• Vegetarian

• Produce

  • 1 1/2 lbs Grapes, seedless
  • 1 Lemon
  • 3 sprigs Of fresh rosemary and thyme
  • 1 Thyme, fresh

• Condiments

  • 1 Honey

• Baking & Spices

  • 1 Sea salt
  • 1 Sea salt and pepper
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette, whole grain

• Dairy

  • 1 1/2 cups Ricotta cheese

Found on parsnipsandpastries.com

Description

Ingredients

• 1½ cups ricotta cheese
• 1 lemon, zested
• sea salt and pepper, to taste
• 1½ pounds seedless grapes*
• 1½ tablespoons olive oil
• Few sprigs each of fresh rosemary and thyme
• Sea salt and pepper, to taste
• One whole grain French baguette
• Sea salt
• Fresh thyme
• Honey

Directions

• Preheat the oven to 400 degrees. Toss the grapes with the olive oil, sea salt, pepper, and a few sprigs each of fresh rosemary and thyme. Spread on a baking sheet in an even layer. Bake until the skins begin to pop and the grapes brown slightly and release juices, about 30-35 minutes.
• Mix the ricotta with the lemon zest and sea salt and pepper to taste.
• Slice the baguette on an angle into ¼ - ½ slices. Brush both sides with olive oil and bake until toasted and slightly golden, about 10-12 minutes, rotating the tray halfway through.
• Spread the lemon ricotta on each crostini. Top with the warm roasted grapes (discard thyme and rosemary sprigs). Top the grapes with fresh thyme, flaky sea salt, and a drizzle of honey. Enjoy!