When I roasted grapes for a recent Compassionate Cuisine cooking class, people were taken aback. Roasted grapes? What? You can't do that! Yes we can…and we should! When you're looking for some finger food that is a step above hummus and pita bread for entertaining, this is a delicious and unusual pairing that presents beautifully and is simple to prepare.
A little olive oil and coarse sea salt transforms these sweet treats into a more sophisticated, grown up version of what comes right off the vine. Placing them atop toasted crostini with cashew ricotta cheese provides a delightful combination of salty, sweet, soft and crunchy. I added roasted pumpkin to our regular cashew ricotta cheese to highlight colors and flavors of the fall, but you can omit if you prefer.
Preheat oven to 400F and line a baking tray with parchment paper. Wash and cut grapes in half lengthwise and place in a small bowl. Drizzle with a little olive oil and sprinkle with coarse salt. Spread grapes on baking tray and place tray in the oven for about 10 to 12 minutes. Grapes should get a little wrinkly and slightly browned along the edges and top of the skin. Remove from oven and let cool.
Drain and rinse the cashews. Place them in a food processor with garlic, lemon juice, nutritional yeast, onion powder, pumpkin and salt. Turn on food processor and through the opening at the top, slowly pour in about half of the water. Scrape down the sides and blend again, adding a little more water until there’s just enough to bring all the ingredients together. Blend several minutes until smooth. Taste and adjust seasonings.
You can make thick or thin crostini slices. Pictured above, our slices are about an inch thick. Slice thinner if you prefer. Lay slices on a baking tray lined with parchment paper and roast at 400F until the bread begins to brown slightly, about 5 minutes. Flip slices over and put back in oven for several minutes more then remove from oven and cool slightly.
Place a heaping teaspoon of cashew ricotta on each slice of bread. Top with several grapes and repeat. Arrange on plate and sprinkle with fresh thyme.
Preheat oven to 400F and line a baking tray with parchment paper. Wash and cut grapes in half lengthwise and place in a small bowl. Drizzle with a little olive oil and sprinkle with coarse salt. Spread grapes on baking tray and place tray in the oven for about 10 to 12 minutes. Grapes should get a little wrinkly and slightly browned along the edges and top of the skin. Remove from oven and let cool.
Drain and rinse the cashews. Place them in a food processor with garlic, lemon juice, nutritional yeast, onion powder, pumpkin and salt. Turn on food processor and through the opening at the top, slowly pour in about half of the water. Scrape down the sides and blend again, adding a little more water until there’s just enough to bring all the ingredients together. Blend several minutes until smooth. Taste and adjust seasonings.
You can make thick or thin crostini slices. Pictured above, our slices are about an inch thick. Slice thinner if you prefer. Lay slices on a baking tray lined with parchment paper and roast at 400F until the bread begins to brown slightly, about 5 minutes. Flip slices over and put back in oven for several minutes more then remove from oven and cool slightly.
Place a heaping teaspoon of cashew ricotta on each slice of bread. Top with several grapes and repeat. Arrange on plate and sprinkle with fresh thyme.
