Recipe courtesy of Cooking Channel

Concord Grape and Ricotta Crostini

Look for deep purple grapes that are about as large as a quarter; they will be sweeter and easier to seed than little ones. If you have dark chocolate on hand, try shaving some over the top.
  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 36 pieces
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Ingredients

1/2 soft baguette, about 12 inches

1 cup walnut halves

1/2 pound Concord grapes

1 cup whole-milk ricotta cheese

1 1/2 tablespoons honey

Kosher salt

Directions

  1. Preheat the oven to 400 degrees F. Cut the baguette into 36 slices, each about 1/4 inch thick, and place on a baking sheet in a single layer. Toast until browned and crisp on the outside, but still yielding on the inside, about 8 minutes. Coarsely chop the walnut halves into small pieces and spread on a baking sheet in a single layer. Toast until very aromatic and slightly darkened, about 8 minutes. 
  2. Halve the grapes and carefully remove the seeds with a paring knife. Discard the seeds and halve the grape pieces again, if you are using large grapes. 
  3. Combine the ricotta cheese and the honey in a small bowl and stir until combined. 
  4. To assemble, spread each slice of toast with ricotta, about 1 teaspoon each. Sprinkle the nuts over the cheese and arrange as many grape pieces per toast as will fit, about 4 to 5. Sprinkle with salt and serve. 

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