Roasted Grapes with Thyme and Homemade Ricotta served on crusty bread is a ridiculously easy and fast appetizer or lunch. Salty, sweet, creamy, crunchy. Sublime.
You made the homemade ricotta, right? And you couldn’t believe how crazy easy it was, right?
Why do we constantly assume certain foods are so hard to make, when they’re actually so simple. In the time it takes you to make the ricotta, it would have taken even longer to go to the market and return with what wouldn’t even taste as good!
Anyway, you made it. But you ate it all…because it was just THAT good. Amiright? I understand. Well, make some more! You must. Because this tartine (look at me getting all French and fancy) is utterly delicious. I can’t get enough of it.
And who knew roasted grapes were so fantastic?! Paired with a little salt, a little fresh herb, on fresh ricotta and crusty bread…humana humana.
Get ready to sink your teeth into wonderful. This is truly one of my favorite things!
Other simple and delicious appetizers you might like!
Spanakopita Muffin Cups – Belly Full
Mini Tortellini Kabobs – Belly Full
Easy Cheese Pear Fig Spread Appetizer – Reluctant Entertainer
Antipasto Skewers – Valerie’s Kitchen
Roasted Grapes with Thyme and Homemade Ricotta
- 1 cup seedless red grapes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 4 sprigs fresh thyme
- 1 french baguette , sliced into 1/2-inch thick pieces
- 1 cup homemade ricotta
- Preheat oven to 450 degrees F. Spread grapes onto a non-stick sheet pan. Drizzle with olive oil and sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands.
- Place pan in the oven for 7 minutes or until grapes just begin to burst.
- Meanwhile, heat a grill, grill pan, panini maker, or toaster oven. Brush the bread with olive oil and grill the bread until nice and toasty.
- Spread fresh ricotta over bread, topped with the roasted grapes (along with some pan juices.)
- Discard thyme sprigs (or strip the sprigs and include the leaves) and enjoy!