Name: Ricotta and Roasted Grape Tartine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 slices of rustic sourdough bread (about 1/2 inch thick); 2 cups red seedless grapes; 1 1/2 cups fresh whole milk ricotta cheese; 2 tablespoons honey, plus more for drizzling; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 tablespoon fresh thyme leaves, plus more for garnish; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1/4 teaspoon sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped pistachios or walnuts (optional)

Instructions

Prepare the grapes

Preheat oven to 425°F (220°C). Toss the grapes with 1 tablespoon olive oil, 1 tablespoon honey, and a pinch of salt. Spread on a baking sheet and roast for 12-15 minutes until the grapes are slightly shriveled and caramelized, but still juicy.
Whip the ricotta

In a medium bowl, combine ricotta, lemon zest, lemon juice, remaining 1 tablespoon honey, salt, and pepper. Beat with a whisk or electric mixer until smooth and creamy, about 2 minutes.
Toast the bread

Brush both sides of the bread slices with the remaining olive oil. Toast in the oven on a separate rack for 5-7 minutes, flipping halfway through, until golden brown and crisp around the edges.
Assemble the tartines

Spread a generous layer (about 1/3 cup) of the whipped ricotta mixture onto each slice of toast. Top with roasted grapes, allowing some of their juices to drip onto the ricotta.
Garnish and serve

Sprinkle each tartine with fresh thyme leaves and chopped nuts if using. Finish with a light drizzle of honey and olive oil, and a small pinch of flaky sea salt. Serve immediately while the toast is still warm and the grapes are juicy.

Ricotta and Roasted Grape Tartine

Ingredients

Instructions

Nutritional Information