Around here we’re always in search of recipes that are minimal on prep and big on flavor and this Rosemary Grape Agrodolce With Prosciutto Crostini recipe brings it.
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 this Rosemary Grape Agrodolce With Prosciutto Crostini recipe.
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.
What is agrodolce sauce?
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.
How can you use agrodolce?
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.
Rosemary Grape Agrodolce With Prosciutto Crostini Recipe
- 1 French (aka sweet) baguette cut into 1/2-inch slices
- 2 tablespoons extra-virgin olive oil plus more for baking the crostini
- 1/4 cup currants or raisins
- 1 medium shallot thinly sliced
- 1 large garlic clove peeled and smashed
- 2 cups red grapes halved
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 sprig fresh rosemary plus more for garnish
- 1/4 cup pine nuts
- kosher salt and Freshly ground black pepper
- thinly sliced prosciutto 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.
- 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.