Roasted Grape/Olive Crostini
Serves: 12 crostini
|Roasted Grape/Olive Crostini|
When this recipe arrived in my email inbox (smittenkitchen.com), well, I jumped on it and made it that night (with my own minor modifications). Thank you Smitten Kitchen! I have repeated the recipe several times since. It is incredibly easy and so very different. You could likely use any combination of grapes and olives but I love the sweet red/purple grapes coupled with the briny kalamata olives. I only had rosemary growing in my garden for the first attempt but other herbs would work as well. In order to highlight the combined flavors of grapes and olives, I felt a relatively light and spreadable cheese best – hence ricotta. I also used whole milk ricotta…just because I wanted the creamy feel. Use low fat ricotta if you must.
|...and yummy grapes!|
- 2 Tb olive oil
- 1 C grapes, seedless green, red or purple
- 1 C olives, pitted, rinsed of brine, dry
- 1½ tsp finely chopped fresh rosemary, divided
- Sea Salt
- Red Pepper flakes
- About 12 toasted baguette slices
- ¾ C whole milk ricotta
Heat oven to 400 degree F. Combine olive oil, grapes, olives, 1 tsp rosemary, a couple of pinches of sea salt and red pepper flakes in a baking dish or roasting pan.
|Ready to roast|
Roast until the grapes are wilted and leaking juices, about 40-50 minutes, rolling ingredients around in the pan a few times throughout roasting to encourage even cooking and sharing of juices.
|Post-roasting...steeped in the juices.|
Slather toast with ricotta, and then heap each with grapes/olive mixture and the pan juices. Finish with remaining rosemary and eat immediately. I do think it is best served from the oven. So wonderful…I just know you’ll be making this often.