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Whipped Ricotta & Roasted Grape Toast

Crispy artisan sourdough toast thickly spread with velvety whipped ricotta cheese, topped with sweet, jammy roasted red grapes, fresh thyme, and a drizzle of honey.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Appetizer, Breakfast, Snack
Cuisine: American, Fusion, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 4 slices artisan sourdough bread cut thick
  • 1 cup whole-milk ricotta cheese
Roasted Grapes
  • 2 cups seedless red grapes washed
  • 2 tbsp extra-virgin olive oil divided
  • 4 sprigs fresh thyme
  • 0.5 tsp flaky sea salt like Maldon
  • 0.25 tsp black pepper freshly cracked
Garnishes
  • 1 tbsp honey for drizzling
  • 2 tbsp crushed walnuts optional

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor or whisk
  • Toaster or skillet

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place grapes on the baking sheet. Toss with 1 tablespoon of olive oil, thyme sprigs, salt, and pepper. Roast for 15-20 minutes until grapes are bursting and syrupy.
  3. While grapes roast, place ricotta and the remaining 1 tablespoon of olive oil in a food processor. Whip for 1-2 minutes until smooth and fluffy.
  4. Toast the sourdough bread slices until golden brown and crispy.
  5. Spread a thick layer of whipped ricotta onto each slice of toasted bread.
  6. Spoon the warm roasted grapes and their juices over the ricotta.
  7. Drizzle with honey, sprinkle with fresh thyme leaves and crushed walnuts, and serve immediately.

Notes

For an extra flavor boost, try drizzling with hot honey or a balsamic glaze. Best enjoyed immediately, as the bread will soften if left sitting.