Roasted Grape and Olive Crostini

Quite possibly, this is my favorite appetizer to make; whether hosting a dinner party, or an in-house date night. Easily made vegan by eliminating the ricotta from the crostini at the end. This is sure to be a hit with anyone who loves the sweet/salty combo. The briny sharpness from the kalamata olives comes together with the sweet grapes, which let out their nectar as they blister to produce the yummiest sweet/salty syrup on the bottom of the pan, which you can drizzle over the crostini, or slurp straight from the spoon! If you don't have fresh thyme on hand, dried will work, just use a bit more. If you prefer another herb, this dish is very forgiving. I rarely eat dairy products these days, but I do like the creamy component from the ricotta slathered onto the crostini, it catches the syrup well and brings everything together. 

Half the recipe for a smaller 2 person batch.

Setup : kalamata olives, green grapes, olive oil, salt, thyme, red chili pepper flakes

Setup : kalamata olives, green grapes, olive oil, salt, thyme, red chili pepper flakes

Rinse and pluck grapes, tossing into a 9x9" oven safe baking dish

Rinse and pluck grapes, tossing into a 9x9" oven safe baking dish

Drain olive brine, tear olives in half. I like a 1:2 ratio, olives to grapes. 

Drain olive brine, tear olives in half. I like a 1:2 ratio, olives to grapes. 

Crumble the thyme, a rough chop, if you're using fresh, salt, and red pepper flake. Sprinkle over mixture.

Crumble the thyme, a rough chop, if you're using fresh, salt, and red pepper flake. Sprinkle over mixture.

A small drizzle of olive oil, to keep things moist while baking. 

A small drizzle of olive oil, to keep things moist while baking. 

Toss the crostini into the oven, with a drizzle of olive oil, salt and pepper.

Toss the crostini into the oven, with a drizzle of olive oil, salt and pepper.

Roasted sweet, salty, herby goodness.

Roasted sweet, salty, herby goodness.

Stake your claim. These disappear FAST!!

Stake your claim. These disappear FAST!!

Roasted Grape and Olive Crostini

Adapted from Smitten Kitchen

(for olives)

1.5lb organic grapes (I like using green, a beautiful mix with the olives)

2 palmfuls kalamata olives (about 1/2 the amount of grapes)

1 tsp kosher salt

1 tsp red pepper flakes

1 tsp fresh thyme (1.5 tsp dried thyme)

drizzle olive oil 

9x9" baking dish

(for crostini)

baguette

1/2 c ricotta

olive oil, salt and pepper

Preheat oven to 400°, wash and pluck grapes from their stem, toss into baking dish. Drain olive brine, tear into halves and add to grapes. Crumble thyme, red pepper flakes, and salt over mixture and drizzle with olive oil. Toss to combine. Bake for 30-45 minutes, stirring halfway through, until grapes release their juices and begin to blister. In the last 5-10 minutes, slice a baguette, arrange on a sheet pan, drizzle with olive oil, salt and pepper and put into the oven to toast.

Slather crostini with ricotta (leave off to make vegan), top with grape and olive mixture, top with the sweet/salty syrup. Devour. 

 

Namaste!