Guests are coming round, and a quick canapé is needed. It is one of life’s great ironies that the most impressive appetizers often emerge from the simple staples already sitting on the kitchen counter or tucked in the fridge. In this case, a bowl of grapes, a tub of ricotta and a day-old baguette make for the ultimate stress-free holiday snacking win.
There is a charming bit of history behind the word “canapé.” It actually originates from the 18th-century French word for “sofa.” When chefs first began placing savory toppings — meats, cheeses, or spreads —on small pieces of bread or toast, they noticed the topping looked just like a person sitting on a couch. The term eventually became synonymous with the decorative finger foods popular at French aristocratic gatherings.
Using a handful of basic ingredients (some local, some not), the crostini are both a simple and satiating way to kick off any gathering at any size. (Photos by Doug Young)
Whether the plan calls for a formal festive starter or a casual spread of small bites, having quick, easy, and delicious options ready the moment guests arrive is essential. This balsamic-roasted grape crostini makes the perfect entrance. It offers a sophisticated blend of sweet, savory, creamy, and crisp flavors. Roasting the grapes concentrates their sweetness and reduces the juice into a silky, divine syrup. While raw grapes rarely pair well with wine, roasting them changes the game entirely — they suddenly work together seamlessly with even the best bottle on the table.
The grapes collapse into themselves after roasting with balsamic and thyme, creating a sweet-savory intensity that balances perfectly against the bright, lemon-zested ricotta. Toasty crostini catch every bit of the drippy grape juice, and a final crown of floral honey creates a beautiful finish.
Stunning in its simplicity, this is a canapé built for a night of family and new holiday memories. While these work beautifully as a starter to welcome guests, they are substantial enough to serve as a light supper alongside a crisp glass of sparkling rosé, like Wölffer Estate’s Noblesse Oblige 2020. After all, the best traditions often start with the simplest ingredients.
Tips for the Home Cook
This combination looks elevated and tastes professional, even though it relies on simple staples. Here is how to ensure your crostini are a massive success:
- Start with a Superior Base: A high-quality baguette is an absolute must. Look no further than Armin & Judy in Bridgehampton; they bake theirs on the premises and offer the best foundation for any crostini.
- Source Local Honey: The honey clinches this dish. We highly recommend Bonac Bees Pure Wildflower Honey. You can find it at Amber Waves in Amagansett or Nurels Farm Stand in Hampton Bays.
- Seek Quality Ricotta: For a truly creamy result, use a high-quality ricotta. Excellent options at Citarella’s ensure the whipped base maintains the right texture.
- Don’t Rush the Whipping: The whipped ricotta only takes 60–90 seconds in a processor, but it makes the entire dish feel like a restaurant-quality experience.
- Master the Balsamic Balance: Roasting grapes in balsamic creates a jam-like consistency without the sugar coma. It walks the line between sweet and savory, making it versatile enough for a snack or a light supper.
- Use Fresh Aromatics: Add plenty of fresh thyme, olive oil, flaky sea salt, and freshly ground pepper to the roasting mix to enhance the grapes’ savory notes.
- Wine Pairing: Pairs beautifully with a sparkling rosé or a crisp Sauvignon Blanc to cut through the richness of the ricotta.
- Make Ahead: You can roast the grapes up to two days in advance and store them in the refrigerator; simply warm them slightly before assembling.
- Plating and Presentation: Spreading the ricotta evenly on the baquette may be a challenge for the novice; a small rubber icing spreader can help achieve a smooth finish. However, rustic plating works just as well. To lean into the “after the hunt” vibe, serve these on a wooden board over a tartan plaid runner.
To make your canapés even more special, crack open a bottle of your favorite wine (we recommend Wölffer Estate’s Noblesse Oblige 2020) and toast to the winter season and the new year ahead. (Photos by Doug Young)
Balsamic roasted grape and lemon ricotta crostini
Ingredients
- 1 lb seedless red or black grapes
- 1 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil, plus more for the baguette
- 1 fresh baguette, sliced diagonally, into 1/2-inch rounds
- 1 cup whole-milk ricotta cheese
- 1/2 tsp lemon zest
- honey, for drizzling
- fresh thyme leaves, for garnish (optional)
- sea salt and freshly ground black pepper, to taste
Directions
- Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the grapes with 1 1/2 tablespoons of olive oil, the balsamic vinegar, salt, and pepper. Spread them in an even layer and roast for 20-25 minutes, or until the grapes are soft, caramelized, and their skins begin to pop. Set aside to cool slightly.
- While the grapes are roasting, combine the ricotta cheese and lemon zest in a small bowl. Season with a pinch of salt and pepper, and stir until smooth and well combined. For an extra creamy texture, you can whip the mixture using a hand mixer for 1 minute.
- Decrease the oven temperature to 375°F (190°C). Arrange the baguette slices on a separate baking sheet and brush lightly with olive oil on both sides. Bake for 8-10 minutes until golden brown and crisp.
- Spread a generous amount of the lemon ricotta mixture onto each toasted baguette slice. Top with a few of the warm roasted grapes and their juices. Finish with a drizzle of honey, an optional sprinkle of fresh thyme leaves, and flaky sea salt and cracked black pepper if desired. Serve immediately.
