1 pound seedless black grapes
3 tablespoons olive oil
Maldon Sea salt
Freshly ground pepper
1 T aged balsamic vinegar
2 rosemary sprigs
Bread loaf of choice (I used a hearty peasant bread)
1/2 cup fresh ricotta (to get extra creamy whip in a mini food processor with a touch of milk)
1/4 cup pine nuts, toasted
Preheat the oven to 400 degrees. On a sheet pan lined with parchment, mix together the grapes, 2 T olive oil, sea salt, pepper, balsamic and rosemary. Transfer to the oven for 10-15 minutes and until the skins are puckered. Remove from oven and set aside.
Slice you bread approx 1′ thick and coat with remaining 1 T of olive oil with a silicone brush. Toast your bread until golden. To assemble the crostini, smear bread with a thin layer of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop. To finish with drizzle of honey, Maldon sea salt, lemon zest and some freshly chopped rosemary.
Makes 6 toasts