Party Bites: Crostini with Roasted Grapes + Ricotta

Looking for a yummy crostini that's a little out of the ordinary and not the normal goat cheese/beets or white beans? Desiring something that is homey and delicious? Arden Lewis, Executive Chef of Purslane, gives us a recipe that will wow both your guests and their stomachs.




Whipped Ricotta:
1 cup ricotta
1 shallot, sliced & sautéed until slightly browned and cooled
1 tbsp sage, finely chopped
1 tbsp parsley, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
salt + pepper to taste

Roasted Grapes:
1 pint of red seedless grapes
1/2 cup of picked rosemary, chopped
salt + pepper to taste

1 loaf of Stirato baguette or your favorite bread


1. Preheat oven to 400°F. Toss grapes with rosemary, and enough of the EVOO to get them glistening. Add salt and pepper to desired taste. Let sit for 30 minutes.

2. Make the whipped ricotta by adding all ingredients together in a mixing bowl and whisk under desired consistency. Put in fridge to cool while preparing grapes.

3. Throw the grapes onto a parchment lined baking sheet at 400°F for 15-20 minutes to roast, checking periodically. Remove grapes from oven when slightly charred and wrinkled.

4. Cut bread into 1/4 inch thick bite-sized pieces. Toss with EVOO, salt and pepper to taste. Bake at 400°F on a baking sheet for 7-10 minutes.

5. To serve, spread ricotta on toasted bread, then top with roasted grapes. Enjoy!