Crostini with Roasted Grapes, Lemon Ricotta, and Thyme

Instructions

1. 1

   Preheat the oven and prepare the grapes

   Preheat the oven to 210 °C. Rinse the grapes, dry them thoroughly, and place them in a small baking dish. Toss with the olive oil, balsamic vinegar, thyme leaves, and 1 g of salt.

   
2. 2

   Roast the grapes

   Roast the grapes for 18 to 20 minutes at 210 °C, until they burst, release their juices, and begin to caramelize lightly around the edges. Remove the dish from the oven and let the grapes stand briefly.

   
3. 3

   Toast the baguette

   Cut the baguette into 8 slices about 1.5 cm thick. Arrange them on a baking sheet and bake at 210 °C for 5 to 7 minutes, turning them halfway through. The slices should be golden on the surface and still a little soft in the center.

   
4. 4

   Season the ricotta

   Stir the ricotta together with the lemon zest, lemon juice, remaining 0.5 g of salt, and ground black pepper. Mix until the cream is smooth and easy to spread.

   
5. 5

   Finish the crostini

   Spread ricotta on each toasted slice and top with the warm grapes and a little of the juice from the baking dish. Serve immediately, while the bread is crisp and the grapes are still warm.