ROSEMARY ON YOUR CROSTINI I love the woody, savory compliment of the rosemary on this crostini; it perfectly balances out the sweetness of the grapes and smooth creamy ricotta. Rosemary is an interesting little herb; it’s evergreen (meaning it grows year-round) and is actually a member of the mint family. Apparently the name comes from the old Latin for “dew of the sea”, and on top of tasting great also stimulates the immune and circulatory systems. In the Middle Ages it symbolized weddings, and was used as a love charm! So share these crostini with someone YOU love at your next event! CROSTINI APPETIZER WITH ROASTED GRAPES – serves 4 1 lb. seedless mixed red and black grapes, stems discarded 1 Tbs. balsamic vinegar, regular or aged 2 rosemary sprigs, plus chopped fresh rosemary for garnish 3 tablespoons extra-virgin olive oil Flaky French sea salt Pepper 3 Tbs. pine nuts Twelve 1/2-inch-thick baguette slices 1/2 cup fresh ricotta cheese Honey Finely grated lemon zest, for serving Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for 15 – 20 minutes, stirring occasionally, until the grapes are softened. Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 Tbs. of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp. To assemble the crostini, place the toasts on a serving platter and spread some of the ricotta onto each toast. Spoon the warm grapes with their juices on top and sprinkle with the pine nuts. Top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary. Serve with LOVE. Enjoy! Leave a Reply Cancel ReplyYou must be logged in to post a comment.