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Ricotta Toast with Roasted Grapes

Creamy ricotta, jammy grapes, and toasted bread. Sweet-savory and very little effort.

Submitted by Margaret Tate
Prep
10 mins
Cook
15 mins
Total
25 mins
Servings
4

Steps

  1. 1

    Preheat oven to 425°F (220°C). Toss grapes with olive oil and salt.

  2. 2

    Roast grapes for 12 to 15 minutes until they begin to burst.

  3. 3

    Toast the sourdough until crisp at the edges.

  4. 4

    Spread ricotta generously over each slice of toast.

  5. 5

    Top with the warm roasted grapes and any juices from the pan.

  6. 6

    Drizzle with honey, add black pepper, and finish with thyme if using.

Make it fancy

Kick it up a notch

Optional moves for when you want to impress.

  • Add crushed pistachios for crunch and color.
  • Rub the toast with a cut clove of garlic before adding the ricotta.
  • Swap honey for hot honey if you want more contrast.
  • Use whipped goat cheese instead of ricotta for a tangier bite.
  • Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.