DIRECTIONS

Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in sides slightly to form a rim. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure to not burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes. Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices. Grate lemon zest over the top.

Ingredients

3 cups Grapes from California
3/4 cup Chianti or other full bodied red wine
2 tablespoons white or traditional balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
24 soft or toasted baguette slices*
1 1/4 cups part-skim ricotta cheese
Finely grated lemon zest
Basil leaves for garnish if desired

DIRECTIONS

Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in sides slightly to form a rim. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure to not burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes. Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices. Grate lemon zest over the top.

Notes

*Brush lightly with olive oil and bake or broil until lightly browned and crisp.

Supports Heart Health

This is a Vegetarian recipe

Servings

Makes 12 appetizer servings (2 toasts/serving)

Nutritional Information

Nutritional analysis per serving: 160 Calories; Protein 6 g; Carbohydrate 24 g; Fat 4 g (23% Calories from Fat); Saturated Fat 1.5 g (8% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 250 mg; Fiber 0 g.