RICOTTA & ROASTED GRAPE CROSTINI
Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona.
ON BIG BLEND RADIO: Peggy Fiandaca shares what’s happening at the LDV Winery vineyard and tasting room, and shares tips on pairing wine with fruit. Watch here in the YouTube player or download the episode on PodBean.
Ingredients –
1 pound seedless mixed green & red grapes, stems removed.
1 T aged balsamic vinegar.
2 T extra-virgin olive oil (EVO).
2 T fresh Thyme finely chopped (reserve some for garnish).
4 T pine nuts, roasted.
12-14 baguette slices ½ to ¾ inch thick.
Garlic powder.
Salt/Pepper.
1 cup of fresh ricotta cheese (or goat cheese is a great substitute).
Local honey to drizzle.
Finely grated lemon zest for garnish.
Instructions –
Make crostini toast – Slice the baguette, brush with EVO on both sides and arrange on a baking sheet. Sprinkle with salt, pepper, and garlic powder lightly. Broil to lightly toasted, then turn. Watch closely so they do not burn.
Toast pine nuts – Spread pine nuts on a cookie sheet or pie plate and roast in the oven at 400 degrees for about 5 minutes or until you smell the nut aroma, and they are lightly toasted. Remove and set aside. Keep the oven on to roast the grapes.
Roast grapes – Toss the destemmed grapes with vinegar, Thyme, and EVO. Season with salt and pepper; toss to coat. Roast in a 400-degree oven until the skins begin to pop; about 15 minutes. Stir them at least once to ensure they are well-coated and are softening. Keep warm.
Assemble Crostini – Spread on each toast about a tablespoon of ricotta (or goat cheese). Spoon the warm grapes on top of the cheese. Drizzle with honey and sprinkle with pine nuts and lemon zest. Sprinkle additional Thyme as garnish.
Wine Pairing – Choose a medium-bodied Rosé wine. LDV Winery’s Rosé of Grenache is perfect. It would also pair nicely with a Pinot Noir or Grenache.
