Five Ways to Cook with Grapes
Don't just eat your grapes, cook with them. Here are five recipes to get you inspired.
These crostini pair sweet grapes and aromatic rosemary with creamy ricotta for a party-perfect appetizer.
Ingredients
- 1 pound red seedless grapes, left on the stem, divided into smaller bunches
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh chopped rosemary, divided
- 1 teaspoon salt
- 1 baguette, cut into 1/2" slices
- 8 ounces ricotta
Instructions
Preheat oven to 400 degrees and place rack in the middle position.
On a roasting tray combine grapes, olive oil, 1 tablespoon of rosemary, and salt. Spread out evenly and place in the oven. Roast for 15 minutes or until grapes just burst. Remove and set aside.
On a baking sheet arrange baguette slices. Place in the oven and toast for 5 minutes or until golden. Remove the crostini and transfer to a serving platter.
Top crostini with a few spoons of ricotta, grapes (removed from stems), and finish with a sprinkle of chopped rosemary.
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