Roasted Olive and Grape Crostini

Prep Time: 5 min.  |  Total Time: 25 min.  |  Serves: 6

Ingredients

  • ½ baguette, cut into ½” slices
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 1 cup whole milk ricotta
  • 1 teaspoon minced fresh rosemary
  • 1 cup seedless red grapes
  • 1 cup Organic Pitted Whole Greek Kalamata Olives
  • Fresh thyme leaves to garnish
  • Salt and fresh cracked black pepper

Directions

Heat oven to 450°F.

Brush both sides of sliced bread with olive oil and place onto baking sheet. Bake for about 7 minutes or until toasted and crispy. Remove from oven and set aside.

In a small bowl, combine the ricotta and rosemary. Season with a little salt and freshly cracked pepper and set aside.

On another backing sheet, add the grapes and olives, drizzle with a tablespoon of olive oil and toss to coat evenly. Roast in the oven in 5 minute intervals for about 15-20 minutes.

Each 5 minutes, shake the pan to get even roasting. Remove from oven once olives are slightly blistered and grapes begin to get soft and juicy. Let set for about 5 minutes, and once cool enough to handle, cut grapes and olives in half.

On each crostini, add about a tablespoon of ricotta and spread evenly. Add a spoonful of olives and grapes to each and top with a sprinkle of fresh thyme, drizzle of olive oil, and a light sprinkle of freshly cracked black pepper. Serve immediately.

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