Roasted Grape Ricotta Crostinis with Rosemary and Pinenuts
Servings: 6 toasts (depending on how big your bread is)
Ingredients
- 1 pound seedless grapes I used crimson grapes
- 3 tablespoons olive oil
- Sea salt
- Freshly ground pepper
- 1/2 lemon
- 2 rosemary sprigs
- Bread of choice I used a sourdough boule, toasted and sliced
- 1/2 cup fresh ricotta
- 1/4 cup pine nuts toasted
- Good-quality honey
Instructions
- Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside.
- To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tablespoons of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey.