Roasted Grapes with Thyme, Fresh Ricotta, & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta, and Grilled Bread on

by Amy on April 20, 2012 · 10 comments

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.

Who knew roasted grapes were so fantastic?! (Pam did.) Paired with a little salt, a little fresh herb, on fresh ricotta and crusty bread…salty, sweet, creamy, crunchy. Humana humana.

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)

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{ 10 comments… read them below or add one }

Dani H May 30, 2014 at 11:15 pm

I missed this originally. Only because it’s you, Amy, I’m going to venture into the realm of roasted grapes. You make it sound too good not to try!


Jen @ Savory Simple May 21, 2013 at 4:16 pm

Where has this been all my life?


Rachel Cooks May 21, 2013 at 11:36 am

dang this looks good!


lo April 24, 2012 at 5:55 am

Looks like appetizer party fare to me… and I’ll bet this would be scrumptious with my favorite herb…rosemary :)


Lana April 20, 2012 at 9:54 pm

Once I learned how to make ricotta, I never bought another tub! It’s so easy and rewarding!
Simple and good quality ingredients are enough to have a very satisfying, even extraordinary dish. I have never had roasted grapes, but I already know that I would love this “tartine”:)
I hope you resolve the tech issues – I sometimes wish I were Amish:)


Joanne April 20, 2012 at 5:23 pm

I feel crostini season coming on which means that this is all I’m going to want to eat ever anon. Until October hits again.

Hope you get the internets stuff worked out soon! I am so clueless when it comes to all of this and any problems give me the chills. Fingers crossed that it all goes back to normal asap!


Mom April 20, 2012 at 2:09 pm



Matt @ RecipeLion April 20, 2012 at 8:49 am

This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package:


pam April 20, 2012 at 8:31 am

I love how you used them!!! You are much more creative than me!


Jenna April 20, 2012 at 6:48 am

Roasted grapes! Who woulda guessed. Yum.


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