Fit & Fresh

5-Ingredient Roasted Rosemary Grapes Crostini Appetizer

grape appetizer

Are you planning a holiday party? I’ve got a delicious and healthy appetizer that is just as easy to make as it is impressive on the plate!

This festive recipe is full of fiber (thanks to using whole wheat instead of white bread), protein from the ricotta and antioxidants from the red grapes. Using simple ingredients like fresh herbs or citrus zest is a great way to limit the amount of salt or fats needed without sacrificing flavor.

Here’s how you make these simple and delicious Roasted Rosemary Grapes Crostini:

  • 1 whole wheat baguette*, cut into 1/4” thick slices
  • 10-15 fresh rosemary sprigs
  • 2 cups red grapes
  • 8 oz. container ricotta cheese (or almond ricotta for a dairy-free version!)
  • 1 lemon, zested
  • salt and pepper, to taste

Preheat oven to 400 degrees.

Arrange the baguette slices on a baking sheet and bake until toasted, about 10 minutes.

Meanwhile, spear 4-5 grapes on each rosemary sprig (as you would a kebob) and place on a separate baking sheet lined with parchment paper. When all of the grapes have been speared, sprinkle with salt and roast in the oven for 20 minutes. Let cool before removing the grapes from the rosemary sprigs.

Mix the lemon zest and the ricotta; set aside.

To assemble, spoon the lemon ricotta on each baguette slice. Top with about three roasted grapes and garnish with rosemary leaves and a sprinkle of freshly ground black pepper.

*To make these gluten-free friendly, slice gluten-free rolls into rounds as you would a baguette.

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