The combination of sweet and savory never gets old.  When I found this recipe on Food and Wine I knew that I wanted to try it out and make it my own.  Roasting grapes has become very trendy but I like both the sweetness and the tartness that it adds to this dish.  The prosciutto and ricotta salata add the perfect amount of saltiness to the dish.

Ingredients

• 12 ounces sweet red grapes
• 2 tablespoons balsamic vinegar
• 1 shallot, thinly sliced
• 1 teaspoon honey
• 2 tablespoons water
• 1 12-inch baguette—sliced into 3/4-inch slices on a diagonal
• 4 ounces ricotta salata, thinly sliced
• 8 thin slices proscuitto, halved crosswise
• Extra-virgin olive oil, for drizzling and for brushing on the crostini
• Flaky sea salt
• Freshly ground black pepper

Recipe

Preheat the oven to 400 degrees.  In a small sauce pan add the grapes, balsamic vinegar, honey, water and shallots.  Bring the mixture to a boil and then lower to a simmer and cover the pan.  You will know when the sauce is done because all of the grapes will have softened and most will have popped.  Place the sliced bread on a sheet pan and brush with olive oil and bake for about 7 minutes or until lightly golden brown.  Once the bread is out of the oven place a small slice of ricotta salata on the bread, a thin piece of proscuitto and a spoon full of grape sauce.  Once all of the crostini is assembled, drizzle with olive oil and sprinkle on sea salt and black pepper.

I hope you enjoy this dish as much as I did!