Roasted Grapes & Ricotta Crostini

Great things happen when you roast fruits and vegetables. It elevates their flavour and transforms their texture to a richer consistency. Cheese and roasted fruits are one of those wonderful combinations not many people know about. You will be amazed!

For this recipe, I decided to use grapes and ricotta cheese together and added rosemary for freshness. Dressed with sweet balsamic vinegar and topped with crunchy hazelnuts, it is the perfect snack for cocktail night.

Wine Tip: Rose or dry Champagne

Roasted Grapes & Ricotta Crostini


  • 300 grams seedless green or black grapes
  • 200 grams ricotta cheese
  • 1 tablespoon aged balsamic vinegar
  • 2 rosemary sprigs, plus chopped fresh rosemary for garnish
  • 1 handful hazelnuts
  • Extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 baguette or other crusty bread


Preheat the oven to 180°C. Add the grapes to a bowl with the balsamic vinegar, the sprigs of rosemary prigs, and a good drizzle of olive oil. Season with salt and pepper and toss to coat. Arrange the grapes in a single layer on a baking sheet. Roast for about 15 minutes stirring occasionally until the skins are slightly crisp but the grapes are still soft and juicy inside.

Meanwhile, heat a large frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of nuts. Stir frequently until the nuts turn golden brown. Remove from heat. Once cooled, coarsely chop the hazelnuts.


Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.

Add a tablespoon of ricotta to the toasted bread. Top with a few roasted grapes and chopped toasted hazelnuts. Sprinkle with a bit of chopped rosemary and season with salt and pepper and a drizzle of olive oil.

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