Roasted Grapes and Whipped Feta on Crostini
This simple blend of unexpected flavors creates the perfect appetizer for the holidays.
Ingredients
- 3 cups seedless red grapes
- 2 sprigs thyme, plus leaves for garnish
- 2 tsp. fennel seeds
- 3 Tbsp. olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 cup ricotta
- 2 tsp. lemon zest
- 16 slices baguette, toasted
- Pure honey, for drizzling
Instructions
- Preheat oven to 425°F. Toss together grapes, thyme, fennel seeds, and 2 tablespoons oil on a small, rimmed baking sheet. Season with salt and pepper. Roast until slightly deflated and starting to brown, 20 to 25 minutes. Cool slightly.
- Meanwhile, stir together ricotta, lemon zest, and remaining tablespoon oil in a bowl. Season with salt and pepper. Spread ricotta mixture on baguette, dividing evenly. Top with grapes, dividing evenly. Serve garnished with thyme leaves and drizzled with honey.
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