Delicious & Easy

Ricotta and Rosemary-Roasted Grape Crostini

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Ingredients for

Ricotta and Rosemary-Roasted Grape Crostini

  • 1 pound red seedless grapes, left on the stem, divided into smaller bunches
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh chopped rosemary, divided
  • 1 teaspoon salt
  • 1 baguette, cut into 1/2" slices
  • 8 ounces ricotta

Instructions for

Ricotta and Rosemary-Roasted Grape Crostini

  1. Preheat oven to 400 degrees and place rack in the middle position.
  2. On a roasting tray combine grapes, olive oil, 1 tablespoon of rosemary, and salt. Spread out evenly and place in the oven.
  3. Roast for 15 minutes or until grapes just burst. Remove and set aside.
  4. On a baking sheet arrange baguette slices. Place in the oven and toast for 5 minutes or until golden. Remove the crostini and transfer to a serving platter.
  5. Top crostini with a few spoons of ricotta, grapes (removed from stems), and finish with a sprinkle of chopped rosemary.

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Tags
Summer Recipes
Spring Recipes
Appetizer and Side Dish