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Wine-Roasted Grape Crostini with Rosemary Ricotta
Slice and toast the crostini early in the afternoon, and make the ricotta mixture in advance, too. Reduce the wine before your date arrives so that all you have to do is pour the mixture on the grapes and pop them in the oven while you and your date enjoy the salad.


  • 1 baguette
  • ½ lb. red or black seedless grapes
  • 1 cup white wine
  • 4 Tbsp honey
  • 1 tsp minced fresh rosemary
  • 1 cup ricotta cheese


  1. Preheat the oven to 400° F.
  2. In a small sauce pan, combine the wine with 2 Tbsp of the honey and simmer until the wine has reduced by half.
  3. Wash and dry the grapes, place them on large baking sheet, and drizzle with the reduced wine mixture. Bake for 15–20 minutes or until the grapes start to burst and the skins caramelize slightly.
  4. While the grapes are in the oven, mix the ricotta with rosemary, the remaining honey, and a pinch of salt.
  5. Slice the baguette into thin diagonal slices and toast them with a little bit of butter in a skillet.
  6. Take the grapes out of the oven and let them rest for at least 10 minutes before assembling the crostini.
  7. Assemble the crostini by spreading ricotta on the bread and topping it with the roasted grapes; you can garnish with some fresh tarragon or basil if desired.

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