Roasted Grape and Olive Crostini

Roasted Grape and Olive Crostini
Yields 12
  1. 2 tablespoons olive oil
  2. 1 cup grapes, seedless
  3. 1 cup olives, pitted
  4. 1 ½ teaspoon finely chopped fresh rosemary
  5. Salt
  6. Red pepper flakes, to taste
  7. About 12 baguette slices, toasted
  8. ¾ cup ricotta
  1. Heat the oven to 400 degrees F. Combine olive oil, grapes, olives, 1 tsp. rosemary, salt and red pepper flakes in a baking dish. Roast until grapes are wilted and leaking juices, about 35-55 minutes, rolling ingredients around a few times during roasting.
  2. Slather toast with ricotta, and then heap each with grapes, olives and their pan juices.
  3. Finish with remaining rosemary.
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