Roasted Grape & Olive Crostini


Makes 12 Crostini


Great for lunch the following day!

Additions & Substitutions

Try adding a drop of rosemary oil to the mix for added flavor.


2 Tblsp Virgin Olive Oil
1 cup Grapes, seedless (purple or red)
1 cup Olives, pitted (kalamata, I used mixed)
1-1/2 tsp finely chopped fresh rosemary
Sea Salt, to taste
Red Pepper Flakes, to taste

12 slices Baguette , slices and toasted
3/4 cup ricotta or goat cheese (could even mix together)


Preheat oven 400°F

Combine olive oil, grapes, olives, Rosemary (1 tsp or drop of oil), a couple pinches sea salt and red pepper flakes in a baking sheet.

Roast until grapes are wilted and leaking juice about 35 to 55 minutes.

Rolling ingredients around in pan a few times throughout roasting time.

Can be made ahead of time. Cool and put in the fridge. Take out and bring to room temperature or put in oven at 350F for 15 minutes before serving.

Toast your baguette slices and top with cheese, then spoon on the grape and olives with a little of the juices.

Sprinkle with chopped rosemary. Garnish serving tray with a sprig of rosemary.

Serve immediately.