Crostini with Stewed Black Grapes, Prosciutto and Ricotta Salata
INGREDIENTS
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12 ounces black grapes
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2 tablespoons balsamic vinegar
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1 shallot, thinly sliced
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1 teaspoon sugar
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2 tablespoons water
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1 12-inch baguette—sliced into 3/4-inch slices on a diagonal
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4 ounces ricotta salata, thinly sliced
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8 thin slices proscuitto, halved crosswise
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Extra-virgin olive oil, for drizzling
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Flaky sea salt
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Freshly ground black pepper
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