For ➍-➏*2 tbs olive oil
1 cup (+/- 100 g) (purple) (seedless) grapes
1 cup (+/- 120 g) (kalamata) olives, pitted
1½ ts finely chopped rosemary, divided (or thyme)
sea salt & red pepper flakes
12 baguette slices, toasted
180 g ricotta (or blue cheese)
Heat oven to 205°C. Combine olive oil, grapes, olives, 1 ts rosemary, a couple pinches of sea salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 m, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking.
Slather each toast with ricotta, then heap each with grapes, olives and pan juices. Finish with remaining rosemary and eat immediately.
Slather each toast with ricotta, then heap each with grapes, olives and pan juices. Finish with remaining rosemary and eat immediately.
*Double ingredients for a small party.
