Thyme After Time: Forever Grapeful, Roasted Grapes on Crostini

"A thankful heart is not only the greatest virtue, but the parent of all other virtues."

-Marcus Tullius Cicero

There I was, a small child, being spoiled by my grandmother. She always let me have the change at the bottom of her purse. Actually, she always let me do pretty much whatever I wanted. She found my antics and constant curiosity endlessly amusing. I curbed my enthusiasm quite a bit in my adult years but as a child, I wanted to know (and wanted) everything.
On one particular occasion, while treasure hunting through the bottom of her purse, my grandma reminded me to say thank you, not just at this particular moment but any time some one gave me anything. I looked at her and decided to test the boundaries of this thankfulness. Our conversation went through many..."Even if's?" until I almost ran out of scenarios. I had one left ...
"Grandma, even if someone gives you a penny?!?!?"
She then explained being thankful had nothing to do with money, it had to do with what was in the heart of the person giving and the person receiving; thankfulness and gratitude was a gift in return. Being grateful was something one did in an active way. We recognize, accept and honor even the smallest of blessings and reciprocate therefor allowing others to share in thankfulness. When a gift and a blessing is bestowed upon us, when we recognize the smallest of things, we begin a journey, one that hopefully we can share with others.

Years later, a certain somebody (who will remain unnamed) saw that I had received within my tip a couple pennies. He went to throw them out, explaining that pennies were an insult. (Since then, I've heard that two pennies *along with a usual tip* also means excellent service.) It didn't matter either way because no matter the intent (or lack of) behind it, insults or compliments, what was there didn't matter. My grandmother lived and spoke every time I would see a penny. I would hear our conversation on the importance of gratitude. Little did that special person know that every penny I saw was a gentle reminder to be thankful for all of the blessings that have come my way. Even in the very worst of times...and there were some pretty bad times...there was always a penny that showed up in the oddest of places and I knew my Grandma was right there with me.

I am grateful for her, her life lessons and all those who have passed through my life, leaving me a better person, some because of and some in spite of but all have made me who I am and for that I am forever grateful.
This is my Thanksgiving.

Forever Grapeful, Grape Crostini

2 Ways...Rosemary and Thyme

The following recipe is more of a guide than a recipe. I can give you approximations but have fun and taste your way through it. It's the best thing about this recipe....it can be adjusted to a few crostini or to a larger scale. Let's begin.

Roasted Grapes

This recipe will give you two versions of roasted grapes on one baking sheet, one rosemary and the other thyme. Place a piece of foil to divide the two flavors if you wish, I just kept them on the opposite sides of the baking sheet, no foil.

Red Seedless Grapes (you choose the amount you will need)

Olive Oil

Coarse Kosher Salt or Sea Salt

Sprigs of Thyme and Rosemary

Preheat your oven to 450 degrees.

Drizzle a little olive oil over the grapes and lightly sprinkle them with a bit of sea salt (or kosher, whatever you prefer). Divide the grapes equally and separate them, half on one end of the baking sheet and half on the other. Place a few sprigs of fresh thyme with one half. Place your sprigs of rosemary with the second half of the grapes.

Roast in the oven for 5 minutes and move the grapes around a little. This helps them not to stick to your baking sheet and at the same time, roast a little more evenly.

Roast another 5 minutes....keeping a close eye on them. They are ready when they start to caramelize slightly on the bottom, split slightly and release some of their juices.

Meanwhile, prepare your Crostini.

A Fresh Baguette, sliced into as many crostini as you would like

(Keep in mind that you can fit 2 to 3 grapes on each crostini.)

Olive Oil

Kosher Salt (coarse grind)

Freshly Ground Black Pepper

1 Garlic Clove, skin removed

Slice Baguette into thin (about 1/2") slices.

Brush each one with olive oil (front and back).
Place on baking sheet.
Sprinkle lightly with kosher salt and freshly ground pepper.

After you remove the grapes from the oven, continue to keep it at 450 degrees.
Place the crostini in the oven and let toast about 3-4 minutes. Flip over and let toast another 2-3 minutes...until the edges begin to turn a golden brown.
Remove from oven.
Rub a garlic clove lightly over the side of the crostini that is facing down.
(This was the side you initially lightly salted.)

Ricotta Thyme Crostini Ingredients

1/2 cup Ricotta

1 tsp Fresh Lemon Juice

1/4 tsp Kosher Salt

Mix Ricotta, lemon juice and kosher salt together.

Lemon Zest

Fresh Thyme Leaves

Honey

Rosemary Mascarpone Crostini Ingredients

Mascarpone Cheese, softened

Minced Fresh Rosemary Leaves

Balsamic Glaze***

To make Balsamic Glaze, simmer 3/4 cup balsamic vinegar over medium low heat until it is reduced by over half and begins to thicken. It takes about 10 minutes.

Assemble the Crostini