Especially when it comes to cocktail party appetizers. To us, the ultimate cocktail party has a variety of bold bites like these Roasted Sweet Potato Chips With Whipped Goat Cheese, Roasted Garlic Pumpkin Hummus With Toasted Pepitas, Oysters With Pomegranate Granita, or these Roasted Grape Agrodolce Crostini.
These bites are sweet-sour-tart-salty thanks to the grape agrodolce paired with the prosciutto. And, if you wanted to make it even more indulgent, you could add a smear of burrata to each crostini. Oh, and though we made them here as a small bite-sized crostini, you could also make a large bruschetta, add in some arugula, and make it a light meal.
Agrodolce (pronounced "ah-grow-dole-chay") is the name for a sweet-sour sauce that comes from Italy. It's used in a variety of dishes to bring a lot of flavor in just a few spoonfuls.
The best-known agrodolce recipe is from Sicily and it's believed that the idea of agrodolce was first introduced to Italy by the Arabs when they conquered Sicily over 1,000 years ago. With time the recipe spread across the peninsula and you can now find variations of the recipe throughout Italy.
The base combination is something sweet with something sour and acidic (usually vinegar) and finished with wine and butter, but the specific sweetener and vinegar vary from region to region. The most common vinegar is balsamic but you can also find white or red wine vinegar. Also, some variations include herbs to add another layer of flavor.
You'll find the sauce paired with pearl onions or served over grilled meat, as a pasta sauce, as a garnish to a cheese board, or even as a dessert sauce. We particularly like it over seared pork chops, on top of grilled salmon, or with eggplant like a variation of caponata.
cut into 1/2-inch slices
plus more for baking the crostini
peeled and smashed
plus more for garnish
or burrata for serving
Bake The Crostini: Heat the oven to 375°F and arrange a rack in the middle. Pour enough olive oil on a rimmed baking sheet to just coat it, add the baguette slices and toss to coat. Season with salt and freshly ground black pepper. Bake in a single layer until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.
Plump The Raisins or Currants: In a small saucepan over medium heat, bring the 1/4 cup water to a boil. Add the golden raisins or currants and cook for 1 minute. Remove from the heat and set aside, letting the dried fruit soften and plump up.
Heat the 2 tablespoons olive oil over medium heat in a small to medium frying pan. Add the shallot and garlic and season with salt and pepper. Stir to coat then cook until the shallot is softened, about 5 minutes.
Carefully add the vinegar and honey (it may sputter) and cook, scraping the bottom of the pan. Add the grapes and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened for about 5 to 8 minutes. Remove from heat.
Drain the raisins or currants then mix them into the grapes with the toasted pine nuts and fresh rosemary. Taste and adjust the seasoning.
The agrodolce can be made ahead and stored refrigerated in an airtight container for up to 5 days.
Serve The Crostini: Top the crostini with a curl of prosciutto and/or a smear of burrata then spoon the agrodolce over the top and serve.
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