Roasted Grape Ricotta Crostinis with Rosemary and Pinenuts

1 pound seedless grapes (I used crimson grapes) 
3 tablespoons olive oil
Sea salt
Freshly ground pepper
1/2 lemon
2 rosemary sprigs
Bread of choice (I used a sourdough boule), toasted and sliced
1/2 cup fresh ricotta
1/4 cup pine nuts, toasted
Good-quality honey

1. Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside. 

2. To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tablespoons of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey. 

Makes 6 toasts (depending on how big your bread is)