Roasted Grape, Thyme and Ricotta Crostini


Here's another Festivus appetizer that I served this year along with the Lemon-Thyme Crostinis. You can find the original here, it was posted in Real Simple magazine in September 2011 (according to another blog).

-olive oil
-kosher salt
-fresh thyme sprigs
-good rustic bread, sliced into 1/2-inch thick pieces
-olive oil

Another easy appetizer! Drizzle the grapes with oil and salt and roast for 450 for 7-9 minutes and toast the sliced bread.

Spread the toast pieces with ricotta.
Top with the roasted grapes and thyme.
Serve warm.
The Festivus spread.
I enjoyed this recipe much better than the Lemon-Thyme Crostini, but I think this recipe could have benefited from a change in cheese, a creamy brie would have been good, but also maybe a sharp cheese like blue cheese or a good white cheddar.


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