Bosque Brandy-Roasted Red Grape & Whipped Honey Ricotta Crostinis
Prep Time 15minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
Servings 18-24 Baguettes
Author A Bachelor & His Grill
2cupswhite grape juice
1/2teaspoonground cayenne pepper
Olive oil & Sea salt Crostinis:
1baguettesliced approximately 1" thick
Garlic-infused olive oil
Sea salt and fresh ground peppercorn
15ozpart-skim ricotta cheese
8ozlow-fat cream cheese
Seasoned & Blackened Walnuts:
1cupblack walnutsroughly chopped and dry roasted
Kosher salt and fresh ground peppercornto taste
2-3tablespoonsdried rosemary leavesfinely ground in pestle and mortar
Balsamic reductionpre-made or click HERE for a phenomenal recipe
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.