SERVES 4 TO 6
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12 ounces seedless red or black grapes
4 sprigs fresh tarragon, divided Extra-virgin olive oil, for drizzling Salt and freshly cracked pepper 1 cup fresh ricotta
1⁄2 Meyer lemon, zested and juiced 4 slices crusty bread
3 tablespoons pine nuts, toasted
Saba or syrupy balsamic vinegar, for drizzling
Preheat the oven to 400 F. Spread the grapes across a baking sheet and top them with 2 tarragon sprigs. Drizzle with oil and toss the grapes until evenly coated. Season with salt and pepper. Roast the grapes until they have just started to burst, 15 to 20 minutes. Let cool slightly, discard the tarragon, and squeeze the lemon juice evenly over the grapes.
While the grapes are roasting, use a wire whisk to combine the ricotta and lemon zest.
Just before you’re ready to serve the crostini, heat up the broiler. Place the bread on a baking sheet and drizzle it lightly with oil on both sides. Broil until golden, 1 to 2 minutes per side depending on the strength of your broiler. Let the toasts cool slightly. Pluck the leaves from the remaining tarragon sprigs. Spread the ricotta mixture over each slice of bread and top with the grapes and pine nuts. Finish with a sprinkle of tarragon and a drizzle of saba.
