YieldsServes 8 (Makes 24)
AuthorMaren Ellingboe King

How to Make It

Step 1
1

Preheat oven to 400°. Place baguette slices on a rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes. Let cool.

Step 2
2

Increase oven heat to 425°. In a large bowl, toss grapes, vinegar, olive oil, and salt to coat. Spread on a parchment-lined rimmed baking sheet and roast until grapes are caramelizing and beginning to pop, 15 to 20 minutes.

Step 3
3

Combine ricotta and lemon zest in a small bowl, then spread on toasts. Set a few grapes with their liquid on each toast, then sprinkle with pistachios.

Ingredients

 1 baguette (8 oz.), cut on a diagonal into 1/2-in. slices about 4 in. long, to make 24 pieces total
 2 cups green grapes
 1/4 cup white balsamic vinegar
 2 tablespoons extra-virgin olive oil
 1/4 teaspoons kosher salt
 8 ounces (scant 1 cup) whole-milk ricotta cheese
 2 teaspoons lemon zest
 1/2 cup chopped roasted salted pistachios

Directions

Step 1
1

Preheat oven to 400°. Place baguette slices on a rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes. Let cool.

Step 2
2

Increase oven heat to 425°. In a large bowl, toss grapes, vinegar, olive oil, and salt to coat. Spread on a parchment-lined rimmed baking sheet and roast until grapes are caramelizing and beginning to pop, 15 to 20 minutes.

Step 3
3

Combine ricotta and lemon zest in a small bowl, then spread on toasts. Set a few grapes with their liquid on each toast, then sprinkle with pistachios.

Roasted Grape and Ricotta Toasts