Ricotta and Rosemary-Roasted Grape Crostini

BY Olivia Hayo
June 18, 2019

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Photography by Olivia Hayo for Edible San Diego

These crostini pair sweet grapes and aromatic rosemary with creamy ricotta for a party-perfect appetizer

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Ingredients

Serves 4-6

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

Preheat oven to 400° and place rack in the middle position.
On a roasting tray, combine grapes, olive oil, 1 tablespoon of rosemary, and salt. Spread out evenly and place in the oven
Roast for 15 minutes or until grapes just burst. Remove and set aside.
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.
Top crostini with a few spoons of ricotta, grapes (removed from stems), and finish with a sprinkle of chopped rosemary.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.