Roasted Grape, Thyme and Ricotta Crostini
Here's another Festivus appetizer that I served this year along with the Lemon-Thyme Crostinis. You can find the original here, it was posted in Real Simple magazine in September 2011 (according to another blog).
-fresh thyme sprigs
-good rustic bread, sliced into 1/2-inch thick pieces
Another easy appetizer! Drizzle the grapes with oil and salt and roast for 450 for 7-9 minutes and toast the sliced bread.
|Spread the toast pieces with ricotta.|
|Top with the roasted grapes and thyme.|
|The Festivus spread.|