Roasted Grapes with Ricotta on Rye Bread
As freelancers, we often work from home. It can be easy to get caught up in what we're working on and we often find ourselves at four in the afternoon having missed lunch completely. This recipe for Roasted Grapes with Ricotta on Rye Bread is a simple fix to a missed meal and something that literally anyone can make! It's the perfect snack to share over cups of tea with friends or to pair with a salad to make it a fuller meal. This recipe can easily to change depending what you have on hand. Personally, we think the grapes are sweet enough but if you've got a bit of the sweet tooth there is nothing better than the combination of freshly cracked pepper and a drizzle of honey.
4 slices good bread
1 cup red grapes
4-5 sprigs fresh thyme
1/4 cup ricotta
Extra Virgin Olive oil to drizzle, sometimes I'll use basil olive oil instead!
Preheat your oven to 400 ̊F.
Cut your grapes in half and set aside.
Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tablespoon ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden.
Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey.
TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast - just add a few minutes to the cooking time!