Low potassium recipe with roasted grapes, mascarpone (or ricotta), toasted baguette, and balsamic reduction. This low sodium appetizer is great as a kidney friendly snack or a fancy appetizer for holiday events.
1/3 c balsamic vinegar
3 tbsp olive oil
1 tsp brown sugar
1 tsp fresh thyme
1/2 tsp black pepper
1/2 lb fresh seedless grapes
6 oz mascarpone or ricotta cheese
12 slices of french bread (small baguette size)
Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the thyme, and 2 tablespoons of the olive oil. Season with pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp
While the grapes are roasting, reduce the balsamic vinegar over medium-high heat until it thickens and is reduced to about 2 Tbsp. Stir in brown sugar and sprinkle with black pepper (opt).
To assemble the crostini, dollop 1/2 tbsp of the ricotta/mascarpone cheese onto each toast. Spoon the warm grapes on top and drizzle with balsamic reduction. Garnish with chopped rosemary.
- Can use rosemary instead of thyme
- If you’re unfamiliar with making a balsamic reduction you can use honey with lemon zest or buy a pre-made balsamic glaze. If you use a pre-made balsamic glaze watch for the sodium content as sometimes extra salt is added to these.
- Ricotta, mascarpone cheese, goat cheese, or cream cheese work great in this recipe. Mascarpone cheese is more of a “butter” flavor as it tastes more akin to cream cheese. Ricotta is softer flavor, but still equally delicious.
Note: Nutrition information calculated from USDA database through Nutrifox.
- Category: appetizer or snack
Keywords: low potassium recipe, renal diet recipes