roasted grape and olive crostini

Within the great file of my favorite food category, Things I Can Put On Toast, I dare you to find anything easier to whirl up in the minutes before a party than artichoke-olive crostini, the terribly named but unmatched in Mediterranean deliciousness of feta salsa or walnut pesto. Lightly broil a thinly sliced baguette — and I vote for preparing a batch of chocolate chip cookie dough, ready to bake off later, nobody minds — and voila: it’s suddenly a party.

This is my new favorite addition to the category. Although it takes longer to cook, it takes just as little time to throw together. This seemingly simple combination of two ingredients, roasted together, become so much more than the sum of their parts. Personally, I’m not a great fan of either on their own; I find most grocery store grapes too sweet and readily-available olives too aggressively salty and one-note. But in the oven together, these bugs become features. The briny bite of the olives tangles with the syrupy sweetness of the grapes and together, make a juicy mess that’s incredible with rosemary and sea salt, heaped on a ricotta-slathered toast.

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roasted grape and olive crostini