These crostini make a super-quick and delicious appetizer for any special gathering. When the grapes slightly cook down, they release their juices and dark hue into a syrup that's pretty and elegant spooned over the top. Slideshow:  Bruschetta and Crostini Recipes 

March 2014

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Credit: © Sarah Bolla

Recipe Summary test

total:
15 mins
Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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