Delicious & Easy
Ricotta and Rosemary-Roasted Grape Crostini
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
- Preheat oven to 400 degrees 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.
.png)
