Roasted Grapes with Thyme and Ricotta on Grilled Bread

11 May

I was perusing the interwebz a few weeks ago and came across this recipe. Something about it just reeked of simplicity and goodness. It’s just grapes, thyme, bread, and ricotta (essentially). It sounds wonderful to the senses.

Simple Ingredients

Ready to Roast!

And then you take a bite of it and realize just HOW yummy this appetizer is. I decided to make it for Easter this year as an appetizer. Even my picky niece was loving it – which says a lot.

Dont these look incredible? Almost like you have to have one RIGHT NOW!!!! Looking at this is kinda making me want to make them all over again.

Here is what they looked like all on a plate – and at our Easter spread this year amongst other apps!

Roasted Grapes with Thyme and Ricotta on Grilled Bread

Ingredients:

  • Red grapes
  • Olive oil
  • Salt
  • Fresh thyme sprigs
  • Loaf of French bread, sliced into 1/2-inch thick pieces
  • Ricotta cheese

Directions:

1. Heat oven to 450. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. (I just simply toasted the bread in the oven on both sides until they were nice and crispy.)

3. Assemble the open-faced sandwiches: Spread ricotta over bread (I heated mine in the microwave for 20-30 seconds so as not to put cold cheese on the warm bread). Top with roasted grapes. Discard thyme sprigs and sprinkle with fresh (non-cooked) thyme leaves.

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