Balsamic Roasted Grapes with Whipped Ricotta Crostini

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse 2 cups of red seedless grapes and pat them dry. Place them on the prepared baking sheet.

In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 tablespoon of fresh thyme leaves, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper.

Pour the balsamic mixture over the grapes and toss gently to coat evenly.

Roast the grapes in the preheated oven for 20-25 minutes, until they begin to burst and caramelize, stirring once halfway through.

While the grapes are roasting, prepare the whipped ricotta. In a food processor, combine 1 cup of ricotta cheese, 1 teaspoon of lemon zest, 1 teaspoon of lemon juice, 1 teaspoon of honey, and 1 tablespoon of olive oil.

Process the ricotta mixture until smooth and creamy, about 1-2 minutes. Transfer to a serving bowl and refrigerate until ready to use.

Slice the baguette into 15 half-inch thick slices on a diagonal to create more surface area.

Brush both sides of each bread slice with olive oil and arrange on a baking sheet.

Toast the bread slices in the oven for 5-7 minutes, until golden and crisp, flipping halfway through.

To assemble, spread each crostini generously with the whipped ricotta mixture.

Top each crostini with a spoonful of the roasted grapes and their juices.

Garnish with fresh mint leaves and a light sprinkle of flaky sea salt.

Arrange on a serving platter and serve while the crostini are still slightly warm and the grapes are warm or at room temperature.