Recipes Ricotta and Roasted Grape Crostini 5.0 (2,529) 1 Review Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness. Slideshow: More Appetizer Recipes By Athena Calderone Athena Calderone Athena Calderone is the founder and creative voice behind the popular lifestyle, design, entertaining, and food blog Eyeswoon. She is the author of the James Beard Award-winning book Cook Beautiful (2017). Her work has been featured in Architectural Digest, Food & Wine, Vogue, Bon Appétit, Harper's Bazaar, Martha Stewart, Goop, and Elle Decor.Experience: Athena Calderone is a multi-creative who channels her passion for design, style, entertaining, and food through her work creating content for her blog Eyeswoon, and writing her books Cook Beautiful and Live Beautiful. The former garnered critical acclaim from the likes of Bon Appétit, Food & Wine, InStyle, Gail Simmons, and chef Dan Kluger, among others. Athena often tells culinary stories on Eyeswoon by cooking with chefs like David Standridge (Café Clover), Angie Mar (The Beatrice Inn), and Ludo Lefebvre. Her philosophy centers on the belief that beautifully executed food juxtaposed with thoughtful design can make lasting impressions. For Athena, "food is the source of inspiration, creativity, and connection."Education: Athena graduated from New York's Parsons School of Design with a Bachelor of Arts in Interior Design. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness. Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 12 crostini Ingredients 1 pound seedless mixed green and black grapes, stems discarded 1 tablespoon aged balsamic vinegar 2 rosemary sprigs, plus chopped fresh rosemary for garnish 3 tablespoons extra-virgin olive oil Flaky sea salt Pepper 3 tablespoons pine nuts Twelve 1/2-inch-thick baguette slices 3/4 cup fresh ricotta cheese Honey Finely grated lemon zest, for serving Directions Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop. Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp. To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary. Suggested Pairing Fresh, fruit-forward Champagne. Rate it Print