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
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.
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.
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.
Servings Serves 8 (Makes 24)
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.