You saved your leftover 1/2 cup ricotta from Tuesday, right? No? It was just too good not to finish up, huh? I understand. Well, make some more! You must. Because this tartine (look at me getting all French and fancy) is utterly delicious. I can’t get enough of it.
Get ready to sink your teeth into wonderful.
Roasted Grapes with Thyme, Fresh Ricotta, & Grilled Bread
Makes 4-6 open-faced sandwiches depending on the size of your bread
Prep time: 5 minutes
Cook time: 10 minutes
• 1 cup red grapes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 4 fresh thyme sprigs
• good rustic bread, sliced into 1/2-inch thick pieces
• 1 cup homemade ricotta
Preheat oven to 450 degrees. Spread grapes onto a non-stick sheet pan. Drizzle with olive oil and sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 minutes or until grapes just begin to burst.
Meanwhile, heat a grill, grill pan, panini maker, or toaster oven. Brush the bread with olive oil and grill the bread until nice and toasty.
Spread fresh ricotta over bread, topped with the roasted grapes (along with some pan juices, which I did not do for the photos – fail.) Discard thyme sprigs (or strip the sprigs and include the leaves.) I also drizzled a wee bit of honey for my kids :D
Note: If you make your ricotta ahead of time and it’s cold, I recommend warming it up in the microwave slightly before using, so everything is the same temperature. Obviously you can make more or less of the whole lot, altering to your liking. Enjoy!
(adapted from Alexandra’s Kitchen)