If you love raisins, you will especially love this softer, fresh version. These roasted grapes would also work well with on the side of main courses: think duck, or pork. I even put them on the party buffet by themselves, for sweet snacking near the cheese board.
I included the ribbons of shiso as garnish, which add a nice look and mint-basil zing. I already had a bunch to make another recipe for this party: Roasted Delicata Squash. And it worked in this recipe too, especially since it had flowered adding a sweet suggestion.
MAKES ABOUT 50 CROSTINI
PREHEAT OVEN 450ºF
1 LB seedless red grapes, removed from stem
1 TB olive oil
sprigs of thyme
In a large bowl, toss together. Spread out onto a parchment-lined baking sheet. Roast for about 22 min, on the top shelf, or until grapes just begin to burst.
MAKE THE CROSTINI
baguette, cut into 1/2-inch slices
2 containers (16 oz) fresh ricotta
garnish with red shiso leaves (optional)
With a small knife, spread about a 1 TB of ricotta over each slice, add 2 grapes, smashing them into the bread. Top with ribbons of red shiso if you are using.
See more recipes with secret, surprise ingredients in Hobnob’s party #22 Hidden Secrets at this link.