Ingredients
- 1 cup Cento Imported Greek Seasoned Pitted Olives
- 1 cup Grapes, (purple, green or a mix of both)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Fresh Rosemary
- 1 Baguette
- 3/4 cup Ricotta Cheese
- Cento Coarse Sicilian Sea Salt, to taste
Directions
Preheat oven to 325ËšF. In a medium bowl, mix olives, grapes, olive oil and rosemary. Transfer to an oven safe dish and bake for 45 minutes to an hour, or until grapes are wilted. Cut baguette into 12 or more slices. Assemble with a teaspoon of ricotta on each bread slice, topped with a spoonful of roasted grape and olive mixture. Finish with a pinch of salt. Serves 4.
