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Roasted Grape & Ricotta Crostini

450g red seedless grapes

2 tbsp balsamic vinegar

4 tbsp olive oil + extra for brushing

3 rosemary sprigs, stalk removed and roughly chopped

1 cup fresh ricotta

1/4 cup honey

1 tbsp lemon zest

sea salt to season

fresh baguette sliced

Preheat the oven to 180c.

Add grapes, balsamic, olive oil & rosemary into a baking dish & season with a little salt.

Roast grapes for 20-25 minutes, until they start to blister.

Brush both sides of the slices with oil, place on a baking tray and pop into the oven for 8 - 10 minutes or until brown.

Combine the honey & ricotta in a separate bowl.

To assemble the crostini, spread a tsp of ricotta onto each toast & spoon the warm grapes on top. Sprinkle the crostini with salt and garnish with chopped rosemary & lemon zest.


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