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RICOTTA, ROASTED GRAPES & THYME BRUSCHETTA

Ricotta on toast has been a regular breakfast staple my whole life. I usually enjoy it whipped with some honey and dolloped on a piece of thick, crusty toast. I wanted to pay homage to it, change it up a little and create a lunchtime snack that brings simple ingredients together in a sophisticated way.
I am happy to say I think I achieved it with these bruschette. They are elegant while also simple to prepare and that’s always what I strive for in my cooking.

SERVES 2

250g (9oz) red grapes
extra virgin olive oil, for drizzling and brushing
sea salt, for sprinkling
4 thyme sprigs
4 slices sourdough bread
200g (7oz/scant 1 cup) ricotta cheese
2 tablespoons flaked (slivered) almonds
Preheat the oven to 200°C/400°F/Gas 6.
Spread the grapes out on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Lay the thyme sprigs over the top of the grapes. Toss every thing together gently with your hands. Bake in the preheated oven for 7 minutes, or until the grapes’ skins are just about to break and crack.
Meanwhile, heat a grill (broiler) to medium–high or a griddle (char-grill) pan over medium–high heat. Brush the bread with olive oil. Grill (broil) or griddle until nice and toasted.
Assemble the sourdough toasts by spreading fresh ricotta over each piece of bread, then top with roasted grapes and toasted almonds and serve.

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