Roasted grape & olive crostini

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.

*Double ingredients for a small party.

Artichoke & olive crostini

For ➍
1 garlic clove, peeled and smashed
1 cup (120 g)large green pitted olives
1 tbs capers, rinsed and drained
6-8 medium canned artichoke hearts, drained
6 cl extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 200°C.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.

*Do ahead: the olive paste can be refrigerated for 2 days. Let it return to room temperature before using.