I have to apologize for not having any post lately. Life has gotten in the way and I needed some personal time off. We made these for a dinner party I hosted recently and to me they are the perfect Fall appetizer. I love roasted grapes. It sounds weird, but trust me they take on a whole new flavor when roasted.

You always want to make sure you make a kids board too. That way tiny hands stay off the adult food and you don’t have to worry about them spiting out stuff they don’t like.

Roasted Grape & Balsamic Crostini
(Adapted from CakenKnife)

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1/2lb small red seedless grapes
1/2 Tbsp olive oil
1/3 cup balsamic vinegar
1 tsp brown sugar
1/2 tsp black pepper
Pinch of salt
Fresh thyme, chopped
6oz whole milk ricotta
1 French baguette, cut into 1/2 to 1-inch thick slices & toasted

Preheat the oven to 450 degrees.

In a small bowl, toss together the grapes and olive oil. Add a pinch of salt and toss again. Add the grapes to a rimmed baking sheet in an even layer and roast until they start to blister, approximately 12 minutes. Remove from the oven and set aside.

While the grapes are roasting, reduce the balsamic vinegar over medium-high heat until it thickens and is reduced to about 2 Tbsp. Stir in brown sugar, black pepper, and a pinch of salt.

To assemble the crostini, spread a thick layer of ricotta on each slice of bread.

Top with roasted grapes and drizzle with the balsamic reduction. Sprinkle each with chopped thyme and serve.

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