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Whipped Ricotta Crostini with Roasted Grapes and Thyme

Whipped ricotta crostini with roasted grapes and thyme pairs creamy, lemon-scented ricotta with warm grapes roasted until their skins blister. Serve the sweet-savory topping on crisp baguette slices brushed with olive oil.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the roasted grapes
  • 2 cup seedless grapes
  • 3 tbsp olive oil divided
  • 1 tsp fresh thyme leaves
For the crostini
  • 1 baguette about 12 ounces, sliced 1/2 inch thick
For the whipped ricotta
  • 1 container (15 oz) whole-milk ricotta
  • 3 tbsp honey divided
  • 1 tsp lemon zest finely grated
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 food processor

Method
 

Roast the grapes
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Toss the grapes with 1 tablespoon of the olive oil and the thyme on the baking sheet, then spread them in a single layer. Roast for 20 to 25 minutes, until the skins blister and some grapes begin to split.
Toast the crostini
  1. Transfer the grapes to a bowl and set aside; discard the parchment and line the baking sheet with fresh parchment.
  2. Arrange the baguette slices on the baking sheet and brush both sides with the remaining 2 tablespoons olive oil. Bake for 8 to 10 minutes, turning once halfway through, until golden at the edges.
  3. Let the crostini cool on the baking sheet for 5 minutes.
Whip the ricotta
  1. Process the ricotta, 2 tablespoons of the honey, lemon zest, and salt in a food processor for 1 to 2 minutes, scraping down the sides as needed, until smooth and creamy.
Assemble the crostini
  1. Spread the whipped ricotta on the crostini.
  2. Top with the roasted grapes.
  3. Drizzle with the remaining 1 tablespoon honey and serve.

Notes

For the smoothest texture, process the ricotta until completely creamy. Refrigerate leftover ricotta and grapes separately for up to 3 days; freezing is not recommended. For a gluten-free option, serve with gluten-free baguette slices.