Balsamic Roasted Grape Crostini with Vegan Ricotta
You may not think to put fresh grapes in the oven, but a simple roasting makes them caramelized, juicy, and extra sweet.
These crostinis are our favorite way to serve roasted grapes, nestled on a layer of basil-lemon “ricotta” and topped with chopped walnuts and drizzled honey.
Our recipe for plant-based ricotta is just as creamy as the dairy version, but with more satisfying protein. Altogether, these crostinis are an easy way to transform simple ingredients into an elegant party appetizer.
Makes 24 servings
Active Time: 15 minutes
Inactive Cook Time: 40 minutes
Ingredients:
For the roasted grapes:
- 4 cups fresh red grapes
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp fresh thyme, minced
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
For the vegan ricotta:
- 1 pound firm tofu
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 8 fresh basil leaves, fine chopped
- 1/4 cup nutritional yeast
- 2 tsp olive oil
For assembly:
- 24 slices baguette, toasted
- 2 tbsp honey
- ¼ cup walnuts, toasted, fine chopped
Directions:
1. Preheat oven to 325ºF. Coat a large baking dish with cooking spray.
For the roasted grapes:
2. In a bowl, combine the grapes, oil, salt, thyme, and black pepper. Toss to combine. Transfer to prepared baking dish and bake for 40–45 minutes, until the grapes start to wrinkle and caramelize. Remove from oven, add the balsamic vinegar, stir to combine. Set aside to cool.
For the vegan ricotta:
3. In a bowl, crumble the tofu into small pieces.
4. Add the remaining ingredients except for the oil, then mash with clean hands until the mixture develops a ricotta-like consistency.
5. Add the oil, stir with a rubber spatula. Set aside for assembly
To assemble:
6. Divide the ricotta evenly over each crostini, then top with 3–4 grapes. Sprinkle with the chopped walnuts and drizzle with honey.
Nutritional Facts:
Calories 96, Fat 3g, Saturated Fat 0, Carbs 13g, Fiber 2g, Sugar 6g, Protein 6g, Sodium 144mg
