1.5 cups black grapes, sliced in half
1 medium shallot, (1/3 cup)finely diced
1.5 tablespoons fresh thyme leaves
1 tsp balsamic vinegar
1 tsp olive oil(or any cooking oil)
2 tablespoons pine nuts, toasted
heaping 1/4 teaspoon salt
baguette, sliced into 1/2-inch thick slices
ricotta cheese, for serving
To toast the pine nuts, heat a skillet without any oil on medium low heat. Put pine nuts in the pan and let toast for about 3 minutes, stirring frequently to prevent burning. Once they are lightly browned transfer to a separate container and set aside. 2. In that same pan, add the olive oil or cooking oil of choice, keeping the heat set to medium low. Saute the shallots for 1-2 minutes until they become fragrant and translucent.
Add in the halved grapes, salt, balsamic vinegar and fresh thyme. Stir to combine everything. Saute for 6-7 minutes, stirring occasionally until balsamic has thickened and grapes have started to soften.
Remove from the heat and set aside in a separate container to cool completely. Refrigerate for at least 1 hour before serving.
When ready to serve, toss the grape bruschetta with the pine nuts. Toast 1/2 inch slices of baguette and top with a spoonful of ricotta cheese, then the grape bruschetta mixture and garnish with more fresh thyme and a sprinkle of salt if you like.
*store in the refrigerator in a sealed container for up to 7 days.