New Year’s Crostini Appetizer with Roasted Grapes

Preheat the oven to 400°F. On a parchment paper-lined rimmed baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2/3 of the olive oil. Season with salt and pepper and toss to coat. Roast for 15 to 20 minutes, stirring occasionally, until the grapes are softened.

Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden.

Brush the baguette slices with the remaining olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.

To assemble the crostini, place the toasts on a serving platter and spread some of the ricotta onto each toast. Spoon the warm grapes with their juices on top and sprinkle with the pine nuts. Top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary. Serve with love. Enjoy!

Adapted from a recent Food and Wine magazine.