Grape crostini

Grape crostini

Total: 35 min. | Active: 10 min.
vegetarian
Nutritional value / piece: 223 kcal
, Fat: 9 g
, Carbohydrate: 28 g
, Protein: 5 g
In autumn, we switch from our much-loved blueberries to grapes. We love how versatile they are. They are great as a crunchy snack straight from the fridge, a sweet accompaniment to cheese or even baked in the oven on top of crispy bread as in this recipe. We think this combination with ricotta, honey and thyme is simply divine.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Grapes

600 g blue grapes
2 tbsp olive oil
1 tbsp crema di Balsamico (balsamic cream)
¼ tsp sea salt
a little pepper

Crostini

10 slice baguettes (approx. 300 g)
2 tbsp olive oil

Ricotta

250 g ricotta
1 tsp liquid honey
1 organic lemon, grated zest and the juice
salt and pepper to taste
2 sprig thyme, leaves torn off
1 organic lemon, use a little grated zest
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How it's done

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Grapes

Mix the grapes with the oil, crema di balsamico, salt and pepper, spread onto a baking tray lined with baking paper.

Bake

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove, leave the grapes to cool.

Crostini

Brush the slices of bread with oil, place on a baking tray lined with baking paper.

Bake

Bake for approx. 5 mins. in an oven preheated to 200 °C (convection). Remove, leave the crostini to cool.

Ricotta

Combine the ricotta with the honey, lemon zest and lemon juice, season. Spread the ricotta on top of the crostini, top with the grapes. Serve the crostini on a platter, drizzle with a little grape juice, garnish with the thyme and lemon zest.

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