Roasted Grape, Rosemary, and Ricotta Toasts
Recipe adapted from Real Simple. For more information, visit the website.
- 24 thin slices of baguette
- 1/3 cup extra virgin olive oil, divided
- 1 pound seedless red grapes
- 1 tablespoon chopped fresh rosemary
- kosher salt and black pepper
- 14 ounces fresh ricotta
Heat grill to 400° F. Brush both sides of bread with oil and place the baguette slices on the grill. Grill until golden brown, 4 to 5 minutes per side. Set aside.
In a bowl, toss the grapes with 2 tablespoons oil, rosemary, and a generous sprinkle of a salt and pepper. Spread mixture on rimmed baking sheet lined with parchment paper. Roast for about 25 minutes, until the grapes have split and softened and released their juices. Transfer grapes and juices to a small bowl.
Dividing evenly, spread the toasted baguette slices with the ricotta and a small scoop of grapes. Garnish each with a drizzle of olive oil and a pinch of salt and pepper and serve.