41 minutes ago
Tuesday, November 13, 2012
This is my favorite appetizer of the moment and it is so easy, it's perfect for Thanksgiving.
Just like yesterday's post, we are going to be roasting those grapes again (I had some leftover from the quinoa recipe).
Roasting grapes is so delicious, and since grapes are always in season, they are easy to find. (I don't want to see any fresh fig or cherry recipes right now, I live in the Northeast, we don't have any until summer).
Make or buy some fresh ricotta and swipe them on homemade crostini and top with warm, smashed, roasted jammy grapes. Sprinkle some lemon zest on top and you are in business.
These are my new favorite addiction.
First, if you can't make your own ricotta cheese, then PLEASE go find some fresh stuff.
Don't buy the stuff in the supermarket, it's bland and tastes like nothing.
If you don't have an old Italian lady close by to make you some, then find a Trader Joe's, they have a decent one in a container that is almost as good as the real deal.
Next, good bread. Make your own toasts. It isn't brain surgery. Buy a good baguette and slice it. Drizzle some olive oil on it and toast it in the oven or toaster oven until golden. These stay fresh the entire day on the counter and for a few days in a ziploc bag.
Black grapes. These are the darkest and have the thickest skins, best for roasting.
If you can't find seedless black grapes, then go for seedless reds. No green grapes allowed.
Lemon zest. I don't care where your lemon is from, Florida, California or Mexico. They are all yellow and make a nice zest.
Now that I have bossed you around, here is how to make these delicious crostini.
Spread a generous amount of the fresh ricotta on each toast and lay on a tray.
In a shallow roasting pan, lay the whole grapes in the pan and drizzle with olive oil and kosher salt.
Roast for 30-40 minutes at 400F. Remove the pan from the oven, and with a potato masher, mash them down so they release some juices and get nice and jammy.
Spoon grape mixture on top of ricotta toasts and sprinkle with lemon zest. You can make these an hour ahead, but I like them best warm!
Sorry to be so bossy. Enjoy!