You could use this sweet-sour herbed agrodolce sauce on anything from pork chops to salmon. But our favorite is this Roasted Grape Agrodolce Sauce Crostini Recipeas in topping a crusty piece of bread with some burrata or curls of cured meat and serve it as a cocktail party bite.
1French (aka sweet) baguettecut into 1/2-inch slices
2tablespoonsextra-virgin olive oilplus more for baking the crostini
For The Agrodolce Sauce:
1/4cupcurrantsor raisins
1mediumshallot thinly sliced
1largegarlic clovepeeled and smashed
2cupsred grapeshalved
3tablespoonsbalsamic vinegar
1tablespoonhoney
1sprigfresh rosemary plus more for garnish
1/4cuppine nuts
kosher salt and Freshly ground black pepper
For Serving:
thinly sliced prosciuttoor burrata for serving (optional)
Instructions
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.TIP: The crostini can be baked up to three days ahead. Store in an airtight container until ready to use.
Make The Agrodolce Sauce: 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 the 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.TIP: The agrodolce sauce can be made up to two days ahead. Store refrigerated in an airtight container until ready to use.
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.