Roasted Grape and Ricotta Toasts are a bit unusual. To make them we’ll take a sweet lunch box staple, grapes, and transform them into something more savory by roasting with thyme.
If you like to serve grapes on your charcuterie trays or eat them out of hand with some nuts and cheese, you will probably like this easy appetizer recipe.
The roasted grapes by themselves would be delicious tossed into a salad or served as a side dish, but I encourage you to make these delicious little snacks. Once you try them, you’ll want to serve them to your guests at your next party.
Sweet and Savory Roasted Grapes Shine in this Appetizer
These fantastic toasts will stand out whether served on trays for a party or just a couple to round out a meal. The secret is to roast the grapes until they are warmed through, almost to the point of bursting. When drizzled with good quality olive oil and seasoned with thyme, salt and pepper, you’ll get a sweet and savory flavor contrast.
The creaminess of the ricotta versus the crunchy toasted bread gives another contrast in textures. What’s not to love?
Fresh thyme gives the best flavor, in my opinion, but if you don’t have any available the dried leaves will still be good.
How to make Roasted Grape and Ricotta Toasts
As you can see in the photos, you don’t need a lot of grapes for individual toasts. The recipe card will give amounts for 4 people. When served with assorted meats, cheeses and vegetables these toasts will make a nice snack or light meal. They’re also a nice addition to a simple salad or soup meal.
To make a serving roasted grape and ricotta toasts at a party plan estimate a single serving as:
- two pieces of toasted baguette or similar bread
- 2 tablespoons ricotta cheese
- 8 – 12 roasted grapes, depending on their size
Ingredients
- 3 dozen red/green seedless grapes, depending on size (large grapes can be halved, smaller ones left whole)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon good quality olive oil
- ¾ cup good quality ricotta cheese (6 ounces)
- 8 slices baguette, grilled or toasted
- salt and pepper to taste
- drizzled honey for garnish (optional)
Instructions
- Preheat oven to 350°F/180°C.
- Wash and pick through the grapes. Toss with the thyme, a drizzle of olive oil and a pinch of salt and pepper if desired. Transfer to a baking dish or tray. Roast for 18 minutes or so, until the grapes are warmed through and on the point of bursting. Remove from oven and allow to cool.
- While the grapes are roasting, season the ricotta cheese as desired. I use salt and pepper, you may want to stir in some honey. If the ricotta is very wet, put in a strainer and allow to drain briefly.
- Toast or grill the baguette slices. Brush with olive oil.
- To assemble, spread 1 – 2 tablespoon ricotta on the baguette slices and arrange the 4 – 6 grapes on top. Large grapes can be cut in half, smaller ones left whole. Garnish with more thyme leaves or a drizzle of honey.
Notes
Nutrition
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