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.