I’m a swooner for an awesome crostini! Crunchy & toasted olive oil ridden pheasant bread slathered with a creamy ricotta and punctuated with a roasted something….. Usually this “something” is a veggie but I recently experimented with roasting grapes and oh my goodness gracious was this delish!!!!

I am a lover of grapes on their own but once roasted with a touch of heat the sweet interior of the grape is amplified and softened – resulting in quite the explosion in your mouth. I chose to add a bit of rosemary and aged balsamic to my grapes prior to popping them in the oven which added a dynamic sweet – herby – acidic flavor, adding yet another dimension. I love the balance of the sssss’s – sweet and salty and savory PLUS nutty!!! Oh yessie, please do make these perfect little snacks for the start of your next dinner party as guests arrive. A little drizzle of honey and a shaving of lemon zest just prior to serving will take this crostini to ssssssuperstar sssssstatus!