Bosque Brandy-Roasted Red Grape & Whipped Honey Ricotta Crostinis
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Bosque Brandy-Roasted Red Grape & Whipped Honey Ricotta Crostinis

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 18 -24 Baguettes
Author A Bachelor & His Grill

Ingredients

  • Brandy-Roasted Grapes:
  • 24 oz red grapes seedless
  • 2-3 shallots finely sliced
  • 2-3 cloves garlic minced
  • 2 cups white grape juice
  • 1/2 cup brandy
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cayenne pepper
  • Olive oil & Sea salt Crostinis:
  • 1 baguette sliced approximately 1" thick
  • Garlic-infused olive oil
  • Sea salt and fresh ground peppercorn
  • Whipped Honey-Ricotta:
  • 15 oz part-skim ricotta cheese
  • 8 oz low-fat cream cheese
  • 1/4 cup wildflower honey
  • Seasoned & Blackened Walnuts:
  • 1 cup black walnuts roughly chopped and dry roasted
  • 1 tablespoon butter melted
  • 2 tablespoons brown sugar
  • Kosher salt and fresh ground peppercorn to taste
  • Garnish:
  • 2-3 tablespoons thyme leaves chopped
  • 2-3 tablespoons dried rosemary leaves finely ground in pestle and mortar
  • Parmesan cheese shaved
  • Balsamic reduction pre-made or click HERE for a phenomenal recipe

Instructions

  • Preheat oven to 400○F.
  • In a heavy bottom pan over low-medium heat, bring grapes, shallots, garlic juice, brandy, cinnamon & cayenne to a gentle simmer. Cover & cook at low heat until nearly all liquid absorbed. Express caution in maintaining temperature, as to not allow grapes to burst. Set aside in refrigerator for 1 hour & cool completely.
  • Slice baguette in 1" increments, brush with oil & lay flat in single layer over baking sheet. Bake for 8-10 minutes, flipping half way through. Remove when golden brown. Set aside.
  • Meanwhile, in mixing bowl toss walnuts with butter & sugar, season to taste with salt & pepper, then spread in a single layer over a light-colored lined baking sheet. Roast for 8-12 minutes, shaking pan 1/2 way through to turn nuts. Remove from oven when browned & fragrant. Spread over a cooling rack. Set aside.
  • While walnuts roasting, whip ricotta, cream cheese & honey in a food processor until creamy and smooth in texture. Set aside.
  • To plate, spread a layer of whipped ricotta over the toasted baguettes. Top with a spoonful of roasted grapes. Sprinkle blackened walnuts & Parmesan shavings. Dust with thyme & rosemary powder. Finally, drizzle with a dash of balsamic reduction. Season to taste, as appropriate & serve.