Roasted Grape Ricotta Crostini with Rosemary and Pinenuts

1 pound seedless grapes

3 tsp. olive oil

Sea salt

Freshly ground pepper

1/2 lemon

2 rosemary sprigs

Bread of choice (I used a sourdough boule, toasted and sliced)

1/2 C. fresh ricotta

1/4 C. pine nuts toasted

Good-quality honey

 

Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside. To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tsp. of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey.