Recipe courtesy of cakenknife.com
INGREDIENTS
1/2 lb small red seedless grapes
1/2 Tbsp Two Rivers Ultra Premium Olive Oil (you can choose whether you like mild or robust)
1/3 cup Two Rivers Traditional Aged Balsamic Vinegar
1 tsp brown sugar
1/2 tsp black pepper
Pinch of salt
Fresh thyme, chopped
6oz whole milk ricotta
1 French baguette, cut into 1/2 to 1-inch thick slices & toasted
Instructions
Preheat oven to 450 degrees.
In a small bowl, toss together the grapes and olive oil. Add a pinch of salt and toss again. Add the grapes to a rimmed baking sheet in an even layer and roast until they start to blister, approximately 12 minutes. Remove from oven and set aside.
While the grapes are roasting, reduce the balsamic vinegar over medium-high heat until it thickens and is reduced to about 2 Tbsp. Stir in brown sugar, black pepper, and a pinch of salt.
To assemble the crostini, spread a thick layer of ricotta on each slice of bread. Top with roasted grapes and drizzle with the balsamic reduction. Sprinkle each with chopped thyme and serve.