Roasted Grape, Rosemary, & Ricotta Crostini
if you ask me grapes and rosemary belong together.
whether on a pizza, or a crostini with a little creamy ricotta, these two are forever friends.
like most fruits and vegetables, grapes taste even better when roasted. although to be fair they also taste great frozen and in wine. #grapesforthewin.
seriously though, this appetizer couldn't be easier or require less ingredients which is why it's a hit.
Roasted Grape, Rosemary & Ricotta Crostini
1 baguette, cut diagonally into 12 (1/4-1/2-inch thick) slices
1/2 - 3/4 cup extra creamy ricotta cheese
2 cups red seedless grapes, stems removed
2 Tbsp olive oil, plus more for coating bread
1 tsp honey, plus more for drizzling
1/2 tsp dried rosemary
sea salt to taste
drizzle both sides of crostini slices with olive oil and broil till lightly golden on each side.
preheat oven to 450F.
in small bowl mix together olive oil and honey and toss with grapes. transfer to baking sheet and cook for approximately 15 minutes until blistered. remove from oven and sprinkle with rosemary and sea salt to taste.
to assemble: spread 1-2 tablespoons of ricotta onto each crostini and top with grape mixture. drizzle with more honey if desired.