Roasted Grapes on Ricotta Toasts
Don't forget the toppings to drizzle on top, the fresh lemon and honey really round the dish out and make it extra delicious.
Servings: 2 servings
Ingredients
For the grapes:
- 400 g red seedless grapes
- 1 tablespoon olive oil
- pinch Maldon sea salt
- For the ricotta toasts
- 2 thick slices of brioche bread – the kind you slice yourself – lightly toasted
- 2 cups whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
For serving:
- Honey
- Fresh thyme leaves
- Flakey sea salt
- Olive oil
Instructions
For the whipped ricotta:
- In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
For the grapes:
- Preheat the oven to 200°C. Toss the grapes with the oil on a sheet pan.
- Roast for 20 minutes until the grapes are just starting to burst. Allow to cool slightly.
- Spread or pipe the ricotta onto the toasted brioche. Top with the roasted grapes and then drizzle over some honey, a few fresh thyme leaves, a drizzle of olive oil and some sea salt.