- 2 tablespoons olive oil
- 1 cup grapes
- 1 cup olives, pitted kalamata are the preferred choice!
- 1 1/2 teaspoons finely chopped rosemary
- Sea salt and red pepper flakes
- about 12 baguette slices, toasted
- 3/4 cup ricotta
Heat oven to 400°F. Combine olive oil, grapes, olives, 1 teaspoon 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 minutes, 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 their pan juices. Finish with remaining rosemary and eat immediately.