Ingredients
- 1 bunch Moon Drop grapes
- 3 sprigs rosemary
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces ricotta
- Loaf of crusty bread sliced
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Place grapes and rosemary on baking sheet. Add oil, salt, and pepper and mix. Arrange grapes in a single layer and bake until sizzling and some have burst, approximately 20 minutes.
- Once roasted, break rosemary off its stem and remove stems but keep rosemary with grapes.
- Spread 1 to 2 tablespoons of ricotta on each slice of bread and top with grapes and rosemary.
Video
Notes
Notes: moon drop grapes are long and have dark sapphire skin – almost black. Seedless. Juicy sweet flavor. Shape allows for interesting culinary applications.