Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 16
© Sarah Bolla

How to Make It

Step 1    

Add the grapes, balsamic vinegar, shallots, sugar, and water to a small saucepan and cook over medium to low heat until the grapes cook down slightly and release their juices, about 7 minutes. Season with salt and pepper and set aside.

Step 2    

Toast the baguette slices until they're crispy on the edges and lightly golden brown. Drizzle one surface of each piece with olive oil and season with salt.

Step 3    

Transfer the crostini to a serving plate. Place one or two thin slices of the ricotta salata and fold half a prosciutto slice onto each toast. Spoon a few grapes into the layers of the prosciutto, drizzle with the grape syrup and olive oil just before serving. Season the crostini with sea salt and freshly ground black pepper.

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