- 1 French baguette
- 3 cups grapes (sliced in half, lengthwise)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 sprig fresh rosemary (chopped) plus extra for garnish
- ½ teaspoon kosher salt
- black pepper to taste
- 1 small tub mascarpone cheese
- ¼ cup pine nuts (toasted)
Slice baguette diagonally to half-inch-thick pieces and broil in oven until golden brown (about 2-3 minutes). Place on a serving plate. Reset oven to 425 degrees.
In a large mixing bowl, toss the sliced grapes, balsamic vinegar, olive oil, chopped rosemary, salt and pepper. Spread out on a parchment lined cookie sheet and bake for 25 minutes or until slightly wilted and caramelized. Remove from oven and set aside to cool for a few minutes.
Spread mascarpone on each piece of toasted French bread. Spoon a tablespoon of the grape mixture on each piece and top with a few toasted pine nuts and extra rosemary.